Cream Cheese Dip or Spread

I am crazy about fresh herbs and love to use them in my cooking whenever possible. This spread accents some of my favorite herbs. One of them is dill. The flavors are divine and it is always a party pleaser. It is easy to make and doesn't cost a fortune.  If you want to be decadent you can add crême fraiche or sour cream.  To make a dip with raw vegetables, increase the amount of yogurt or add some milk if you want it to be more liquid. The photo is an example of lavash bread, my cream cheese dip, salmon, avocados, and lettuce rolled and cut into slices that I'm taking to a party.

The idea for this spread comes from Germany where you can buy this kind of cheese spread in all sorts of different variations. The Turkish vender at the farmers market makes them with nuts and exotic spices. ​

Print Recipe

 Ingredients:

You get about 2 cups of spread


1/3 cup of chopped green onions 

1/2 cup of chopped parsley 

1/2 a cup and some more of chopped dill

1/4 cup of shallots

1TBS of preserved lemon (optional) 

1/4 cup or more of yogurt

1TBS of lemon juice, more if you don't use the preserved lemon

2 12 ounce packages of light cream cheese at room temperature 

1/2 tsp salt

1tbs pepper
​​

Directions:

​Put the herbs in the food processor, add 1/2tsp of salt and chop the herbs until they are minced, scrapping the sides with a spatula. Add the rest of the ingredients and mix them thoroughly. Add salt, pepper and lemon juice as needed.  Add milk or Yogurt to thin out this spread.