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.