Fresh Herb and Lemon Dip

Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 8 chives, cut in pieces
  • 1 clove garlic
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • ½ teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 1 package (8 ounces) cream cheese, softened and cut in pieces
  • ¼ cup sour cream
  • Vegetables or crackers

Directions

  1. Using a food chopper fitted with the chopping/mixing blade, pulse to chop chives, garlic, thyme, and oregano until finely chopped.
  2. Add lemon zest, lemon juice, salt, and pepper. Pulse to combine.
  3. Add cream cheese and sour cream. Process until smooth. Cover and refrigerate to blend flavors.
  4. Serve with vegetables or crackers.

Makes 1 cup

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