Serve this simple and tasty dip accompanied with Celery sticks, Cucumber strips, Carrot strips, Sliced bell peppers, Tomato wedges, Tortilla chips, Potato wedges, Barbecued chicken drumsticks, Grilled fish, Crackers, Pretzels, Pizza, as a dressing for salad or over pasta.
Makes about 2 cups
8 oz Light or reduced fat cream cheese, softened
1/2 cup Plain greek yogurt * I used non fat variety
1 teaspoon Chives, minced
1 teaspoon Parsley, minced
1 teaspoon Thyme, minced
1 teaspoon Rosemary, minced
1 teaspoon Basil, minced
1 teaspoon Dill, minced
1 teaspoon Cilantro, minced
1 tablespoon Garlic, finely minced
1 teaspoon Onion powder
1/4 teaspoon Black pepper, ground
1 tablespoon Lemon juice
2 tablespoons Olive/ Grapeseed oil
1 teaspoon Salt
- Leave cream cheese at room temperature for 30 minutes to soften. Beat the cheese and yogurt in a bowl.
- Mix in the minced fresh herbs (chives, parsley,thyme, rosemary, basil, dill) and garlic. Stir gently,
- Add oil, lemon juice, ground pepper, onion powder and salt. Combine all ingredients.
- Transfer to a container and refrigerate overnight to set. This lets the herbs steep in the cream cheese and yogurt. Serve at room temperature.
To make a spread – Use all ingredients except lemon juice and oil to make a spread for English muffins, Bagels, Tortilla wraps, Biscuits, Rye bread, Mashed potatoes, Pita, Garlic bread or Sandwich.