Mother Earth Living

Kids in the Kitchen: Cream Cheese with Herbs

There are kitchen tasks for kids of every age, and it is fun to work together; the group effort is rewarded by good things to eat.
By Susan Belsinger
August/September 1995
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Makes a generous cup


This spread is very easy for children to prepare. We spread it on small pieces of bread cut into squares, triangles, and rounds and top them with thin slices of cucumber or radish, or we thin it with a little more milk and use it as a dip served with carrot and celery sticks, sliced bell peppers, and cucumbers. It is also tasty as a topping for baked potatoes. Experiment with different herbs for a new flavor; allow about 1/4 cup of herbs for 8 ounces of cream cheese.

  • 8 ounces cream cheese, softened
  • 1 to 2 tablespoons milk
  • 11/2 tablespoons chopped fresh dill
  • 11/2 tablespoons chopped fresh parsley
  • 1 tablespoon snipped fresh chives

1. Place the cream cheese in a bowl and mash it with a fork. Blend 1 tablespoon milk into the cream cheese.

2. Add the herbs to the cream cheese and blend together. Add more milk if needed to achieve the right consis­tency for spreading or dipping.

3. Cover the herbed cream cheese with plastic wrap and refrigerate. Remove from the refrigerator 10 to 15 minutes before serving. It keeps well in the refrigerator, tightly covered, for 4 to 5 days.

Click here for the original article, Kids in the Kitchen.








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