Herbed Cheese Dip

France
Makes 6 or more servings
Time 10 minutes, plus about 30 minutes to rest

 

We have all eaten herbed cheese, but most of it is store-bought and contains who-knows-what. This is a traditional herb cheese with almost nothing in it; you can also make it with fresh goat cheese or with Yogurt Cheese.

Serve with crackers, lightly toasted pita, and/or raw vegetable sticks.

1/2 pound cold farmer cheese or cream cheese
1/4 cup sour cream
1 tablespoon fresh thyme leaves
1 garlic clove, peeled, or more to taste
Salt and black pepper to taste

1. Combine all the ingredients in a food processor and blend until smooth. (Alternatively, mince the garlic and mash all the ingredients with a potato masher or fork until fairly smooth, then beat for a few moments with a wire whisk.) Taste and adjust the seasoning as necessary.

2. Scrape into a bowl and refrigerate until stiffened slightly. Serve cold.

 

Buy the Book!

 

from:
The Best Recipes in the World
by Mark Bittman
Broadway
Hardcover, 768 pages, $29.95
ISBN: 0-7679-0672-1
Recipe reprinted by permission.

 

The Best Recipes in the World

• About the Book

Recipes

• Herbed Cheese Dip
• Ceviche Marinated Scallops
• Yogurt Cheese

 

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• Cookbook Profile Archive

 
 

This page created December 2005

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