The following is a guest blog post from Bren Haas – blogger at BG Garden.
This spread is a favorite to make fresh and have on hand for break time in the early summer garden. Serve this creaming dip loaded with chive, basil, garlic and feta on a crunchy toasted bagel. I love serving this in my garden when someone unexpected stops by. Impressive and inspiring to pull fresh herbs to make up a delightful snack like the creamy herb spread.
What could be better then to step out of your kitchen onto the patio to harvest your very own fresh herbs for your favorite dishes? One of the first herbs to arrive in the spring garden each year is chive. Be sure to keep mulch away from the base of the chive plant to improve circulation and keep in mind the plant does not like competition so be sure to weed weekly. Chive can be cut and frozen to use throughout the late summer months.
1/3 cup sour cream
½ cup of feta cheese crumbled
8 oz cream cheese
2 cloves of garlic, minced
1 tablespoon of chive
2 tablespoons of fresh basil, chopped
Mix all ingredients with hand mixer on low. Refrigerate for at least 1 hour up to 1 week.
Bren Haas started her blogging ( http://www.bggarden.com) career 5 years ago as a way to share her hidden garden out in the country. Even though her kids are now teenagers she remains busy raising them and adding landscaped gardens filled with veggies,herbs, shrubs and perennials to their 16 acres of Ohio property. For the past 3 years Bren has been growing year-round in her 10’x12’ home greenhouse and recently started raising fish with her husband in the structure as well. Be sure to check out #gardenchat (http://www.connect-share-grow.com ) network if you would like to connect with other garden enthusiasts were Bren is the administrator of this huge Twitter based network.
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