2 tablespoons fresh chives
2 tablespoons fresh parsley
1 tablespoon fresh marjoram
1 tablespoon fresh basil
1 teaspoons fresh lemon thyme
1 clove garlic
1 teaspoon freshly ground black pepper
Chop herbs and garlic in a food processor; add pepper.
To Make Spread:
Add 1 cup blend to 8 tablespoons softened butter (or margarine), 1 pound softened cream cheese (or light cream cheese), and whirl until blended. Chill in refrigerator for several hours. Store in freezer for up to 3 months in an airtight container. The herbs can also be stored frozen in butter; then add cream cheese just before serving. If frozen, thaw in refrigerator, then re blend with an electric mixer before serving.
Variations:
Chop the herbs in a food processor and add enough olive oil to form a thick paste that can be stored in the refrigerator for a week to 10 days or can be frozen for 2 to 3 months. Pack paste in glass jars and cover with a layer of olive oil to prevent drying out. Use to make marinades or add to steamed vegetables, soups, and stews.
Suggested Uses:
Use cheese spread on crackers or raw vegetables. Warm cheese spread in a saucepan and add Parmesan cheese to taste for an Alfredo sauce to serve over pasta
Yield:
About 1 cup herb blend; About 1 lb. cheese blend.