Herbed Cream Cheese (for bagels and sandwiches) – super easy and delicious

1. 1 or 2 packages cream cheese (I usally¬†use reduced fat) at room temperature. Don’t use fat free; it’s just not the same.

2. Minced fresh dill and fresh parsley (I usually do a 4 or 5 tablespoons each) In my opinion, the more dill, the better.

3. black pepper to taste

4. zest and juice of one lemon

Combine ingredients with a wooden spoon or spatula. Between mincing the herbs and zesting the lemon, this takes about ten minutes, start to clean-up.

This is really hard to screw up (thus the measurements of ‘do whatever you want’) I eat it on white or wheat bagels, and it’s delicious on a bagel with smoked salmon, capers, red onion – a perfect sandwich for breakfast or lunch.¬† It’s great for guests and mixes in well with brunch or as appetizers for supper club.

It keeps just like cream cheese, in a sealed container in the refrigerator.

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Herbed Cream Cheese (for bagels and sandwiches) – super easy and delicious

2 thoughts on “Herbed Cream Cheese (for bagels and sandwiches) – super easy and delicious

  1. Amy Strecker says:

    Look at you posting on your own! Good for you! This does sound amazing by the way. I need to work it into my holiday plans.

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