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Herb and Cream Cheese Spread
Herb and Cream Cheese Spread

Herb and Cream Cheese Spread

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Cook Minutes 10 Min
Prep : 10 Min
Looking for a fresh-tasting appetizer that isn’t complicated to put together? This quick and easy spread takes only four ingredients to make and a few minutes to put together. Serve it as an elegant appetizer spread with baguette slices as we suggest here. Or for a change of pace, serve with cut-up fresh vegetables, crackers, pita or lavash. Or spread onto split bagels, then top with smoked salmon.
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What do I need ?
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 tub (227 g) Philadelphia Cream Cheese Product
2 Tbsp. chopped fresh dill
1 green onion, finely chopped
1 clove garlic, minced
1 whole wheat baguette (350 g)
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How do I make it ?
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Step 1
Mix all ingredients except baguette until blended.
Step 2
Heat broiler. Cut baguette lengthwise in half, then cut each half crosswise into 8 slices; place on baking sheet.
Step 3
Broil, 4 inches from heat, 2 to 4 min. or until golden brown.
Step 4
Serve with the cream cheese mixture.
Kraft Kitchen Tips!
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Substitute
Substitute 1/4 cup chopped fresh basil for the dill.
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Make Ahead
This simple, yet flavourful, spread can be prepared ahead of time. Refrigerate up to 24 hours before serving.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
90
Calories From Fat
0
% Daily Value
Fat 3.5 g
Saturated fat 2 g
10 %
Cholesterol 10 mg
Sodium 140 mg
6 %
Carbohydrate 12 g
Fibre 1 g
Sugars 1 g
Protein 3 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
2 %
Iron
0 %
Servings
16 servings, 2 Tbsp. (30 mL) spread and 1 bread piece (22 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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