Hors d'oeuvre Greats: Delicious Hors d'oeuvre Recipes, The Top 100 Hors d'oeuvre Recipes by Jo Franks

Author:Jo Franks
Language: eng
Format: epub
ISBN: 9781486453269
Publisher: Emereo Pty Ltd
Published: 2012-11-11T00:00:00+00:00

HERBED CHEESE SPREAD

12 servings

Source: Hors d'Oevre Greats

43

Hors d'Oevre Greats

8 ounces feta cheese

8 ounces cream cheese

2 tablespoons sour cream

1 clove garlic

fresh chives, cut in 3" pieces

fresh basil leaves, chopped fresh parsley, chopped fresh thyme, chopped

fresh dill weed, chopped

(optional)

Crumble feta cheese into bowl of food processor with chopping blade intact. Mash garlic clove with flat edge of knife or in garlic press and add to processor bowl. Add herbs, with chives snipped into 3 inch pieces. No quantities are given for fresh herbs because they should be added according to individual taste.

To substitute dried herbs, start with approximately 1/2 teaspoon

basil, 1 tablespoon each of chives and parsley, and 1/4 teaspoon each thyme and dill. Add more of any herb, if you wish. Process just until herbs are chopped. Add cream cheese and sour cream. Process until desired consistency, adding more sour cream for a softer spread.

Makes about one pint.

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