Make Herbal Spreads, Dips and Butters: Silver Spoon Cream Cheese Butter

| December/January 2007

  • Most of the butter-based recipes will work just as well with margarine, as long as it’s not a reduced-fat or fat-free spread.
    Photo by Matthew Stallbaumer

This is the quick-and-easy spread that transforms ordinary hot, fresh bread into a divine treat. It's my interpretation of a blend served at a local franchise, hence the name. I prefer my favorite broadleaf garlic chives in this recipe, but any chive, or even minced shallots, are tasty, too.

• 2 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon dry white wine or lemon juice
• 1/4 teaspoon coarse ground black pepper
• 1/2 teaspoon cumin powder
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh parsley

1. In a small ceramic or glass mixing bowl, cream together cream cheese and butter. Stir in wine or lemon juice. Add black pepper and cumin; stir until thoroughly combined. Fold in chives and parsley.

2. Refrigerate for 1 hour or up to 2 weeks. Bring to room temperature before serving.

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

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