Make Herbal Spreads, Dips and Butters: Curry Cream Cheese Spread


| December/January 2007



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Always drain yogurt (in a coffee filter set in a colander) before adding it to a dip or spread, or leftovers will end up soupy.


Photo by Matthew Stallbaumer

Try this on wheat crackers along with fresh apple or pear slices.

• 1 tablespoon butter, softened
• 4 ounces cream cheese, softened
• 1 teaspoon olive oil
• 1 small tart apple with peel, washed and grated
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1 tablespoon minced fresh cilantro
• Salt and cracked pepper, to taste

1. Cream together butter and cream cheese a small bowl. Heat oil on medium-high heat in a small saucepan; sauté apple and garlic in hot oil for 1 minute. Add curry powder and sauté for 1 minute. Add apple-curry mixture and cilantro to bowl of creamed ingredients, mixing well. Add salt and pepper to taste. Chill at least 1 hour and up to 24 hours to allow flavors to blend. Bring to room temperature and stir before serving.

2. Leftovers will last approximately 3 days in refrigerator.


Regular Herb Companion contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.





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