p. allen smith’s herb spread



for a summer appetizer, here is a great herb spread made with fresh herbs from the garden.  snip about 1/4 cup basil, 1/4 cup or less of oregano, 2 tablespoons chives, 2 tablespoons italian parsley, and 2 tablespoons green onions.

chop and add some minced garlic and one tablespoon lemon juice to 8 ounces of softened low-fat cream cheese.  mix well and chill. serve with crackers, cucumbers, baby carrots, celery, or crusty bread.

easy, delicious, and fresh from the garden.



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