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Herbed Cheese Spread


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Herbed Cheese Spread


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Herbed Cheese Spread

Cheese spread is one of my handiest and most versatile recipes. Begin with soft, fluffy Temp Tee Whipped Cream Cheese and add just about anything from smoked fish (salmon, herring, trout) to raw vegetables (like radish, chili pepper, bell pepper, carrots, scallions, etc.) to deli-type foods (sun dried tomatoes, olives, capers, and so on), to fresh herbs (basil, parsley, thyme, savory) and condiments (horseradish, mustard, chutney). Then, when it’s all done you can go further and change it from a spread to a dip by mixing in plain yogurt or sour cream. Put it in a bowl or stuff it into hollowed vegetables like grape or cherry tomatoes. Use your taste buds to guide you.


  • Prep Time : 10 min
  • Ready Time : 10 min


2 cups


  • 8 ounces Temp Tee Whipped Cream Cheese
  • 2 cloves garlic, finely chopped
  • 2 scallions, finely chopped
  • 1/3 cup halved pitted imported black olives (or sun dried tomatoes)
  • 2 tablespoons lemon juice
  • 2 teaspoons prepared white horseradish
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh thyme
  • 1/3-1/2 cup nonfat yogurt or dairy sour cream, optional


Place the cream cheese, garlic, scallions, olives, lemon juice, white horseradish, parsley, basil, thyme and salt and pepper in a food processor and process until well blended. Use as a spread on crackers, matzo, cucumber or zucchini slices or stuff into grape or cherry tomatoes. To use as a dip, stir in the yogurt or sour cream and blend in thoroughly. Makes about 2 cups.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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