Baked Herb Cheese Spread
Danielle Vachow
Busha’s Brae Herb Farm
Suttons Bay, MI
Prep Time: 15 minutes
Baking Time: 30 minutes
Cooling Time: 1 hour
Makes 24 small wedges
8-oz. pkg. cream cheese, softened
2 eggs, beaten
½ cup sour cream
1 tsp. Dijon mustard
¼ cup chopped fresh herbs (5 tsp. dried): choose one, or any combination of, thyme, oregano, rosemary, dill, tarragon, basil, parsley
1 clove garlic, minced
¼ tsp. coarsely ground pepper
1. Beat together cream cheese and eggs until smooth. Add sour cream and mustard.
2. Fold in herbs, garlic, and pepper.
3. Spread mixture into greased 2–2½ cup mold or two 8”-springform pans.
4. Bake at 350°F for 30 minutes, or until center is firm.
5. Cool. Unmold onto serving dish. Cut each round into 12 pie-shaped wedges.
6. Garnish with fresh herbs or edible flowers. Serve with whole wheat or wafer crackers.