This can also be used as a topping for baked potatoes, as a spread in pita sandwiches or mixed with a little light mayonnaise when making tuna or chicken sandwiches. Don't overdo the garlic because it becomes much stronger in flavor after a few days.
2 cups cream cheese (we used regular)
2 tablespoons chopped green onions
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
Half to 1 clove garlic, minced
1/4 to 1/2 teaspoon each salt and pepper
In bowl, combine cream cheese, onions, parsley, basil, garlic, salt and pepper, mixing well. Cover and refrigerate for at least four hours. Makes 1 cup.
Make ahead: Cover and refrigerate for up to three days.
Adapted from "Anne Lindsay's New Light Cooking"
Thursday, January 31, 2002
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