Herbed Cream Cheese Spread

This recipe is a cinch to make, feels fancy and special, and the ingredients can be kept on hand for whenever you have some last minute guests pop by.  I’ve included the amount that I used for the dish that you see in the photo, however, you can easily use just one block of cream cheese and reduce the proportions of the other ingredients.  If you are lucky enough to have some well drained yogurt cheese or chevre, by all means use it instead of the cream cheese.  If using chevre reduce the amount of seasoning, as chevre already has a salty taste.

Ingredients

4 blocks cream cheese, softened/room temperature

1/4 cup of chopped herbs (I used a combination of dill, rosemary, chives, and two types of thyme)

1/2-1 teaspoon Tony Chachere’s Cajun Seasoning

Use a fork to mash the cream cheese and to distribute the herbs throughout the cheese.  Sprinkle enough of the seasoning in the cheese to add a little color.  This will add some zip to the dish as well.  If you cannot find Tony Chachere’s seasoning, I’d recommend using a little paprika, salt, and pepper in its place. If you would like to mold the spread like the photo shows, line a bowl with plastic wrap and sprinkle the bottom with the seasoning.  Fill the lined bowl with the spread, cover and refrigerate at least 30 minutes, preferably longer.  When you are ready to eat, uncover the spread, place a plate on top of the bowl, invert the bowl, and gently pull the wrap off with the bowl.  Viola!  Use herbs and seasoning for any garnish.  Serve with crackers, crostini, or freshly baked bread.