Herbed Garlic Cream Cheese

 

I don’t know about you, but I don’t do the entertaining that I used to. When the late Mr. O-P was still with us, we entertained every week. We didn’t always have big parties every week, but we did at least once a month. He was an avid cook, and did as much, if not more, of the cooking than I did, so it made entertaining a lot easier than it is for me today.

 

  Because I now host just one or two people at a time, I like to keep things on hand to serve with cocktails, or as a little evening snack. This includes crudités, fresh fruit, cornichons, a wide variety of olives (I have quite the collection), a wide variety of condiments (ask me about my mustard collection), crackers (they freeze beautifully, in case you were not aware), and this cream cheese spread.

Not only is this good with crudités and crackers, but it is also creamy enough to spread on a morning bagel, or use in a wrap-type sandwich. I often enjoy it on its own, using my made-for-one charcuterie board, a recent acquisition, and one that I absolutely love.

Herbed Garlic Cream Cheese

 1 8-oz. pkg. cream cheese, softened

½ c. sour cream

3 T. grated Parmesan cheese

1 t. Melissa’s minced garlic

½ - 1 t. fresh lemon zest

1½ t. dried oregano

1 t. dried parsley

¼ t. dried thyme

¼ t. dried dill weed

¼ t. dried basil

¼ t. freshly ground black pepper

1/8 - ¼ t. Johnny’s Seasoning Salt

Place all ingredients into a medium bowl, and beat until creamy and well combined. Chill in refrigerator at least eight hours, preferably overnight to allow the flavors to meld. Keeps refrigerated for one week.

 

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