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

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Photo by Matthew Stallbaumer
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.

<p>Try this on wheat crackers along with fresh apple or pear slices.</p>
<p>• 1 tablespoon butter, softened<br />
• 4 ounces cream cheese, softened<br />
• 1 teaspoon olive oil<br />
• 1 small tart apple with peel, washed and grated<br />
• 2 cloves garlic, minced<br />
• 1 teaspoon curry powder<br />
• 1 tablespoon minced fresh cilantro<br />
• Salt and cracked pepper, to taste</p>
<p>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.</p>
<p>2. Leftovers will last approximately 3 days in refrigerator.</p>
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<em>Regular</em> Herb Companion <em>contributor Rose R. Kennedy loves experimenting in her Knoxville, Tenn., kitchen with homegrown herbs.</em>
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