Lemon pepper boursin pate

Yield: 1 Servings

Measure Ingredient
8 ounces Cream cheese
1 \N Clove garlic; minced
1 teaspoon Chives; chopped
1 teaspoon Fresh basil; chopped
1 teaspoon Caraway seeds
1 teaspoon Dried dill
\N \N Lemon pepper to taste

1. In a small bowl beat cheese until softened. Add garlic, chives, basil, caraway seed and dill.

2. Stir will and place in a small dish or crock. Cover and chill.

NOTES : Serve with crackers, melba toast or crudites. Makes 1 cup Used for Christmas Eve party, Dec 1996

Recipe by: The Sable and Rosenfeld Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu <recipelu@...> on Dec 16, 1997

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