Herbed Cream Cheese Dip
|Chopped flat leaf parsley||1⁄4 Cup (4 tbs)|
|Packed basil leaves||2⁄3 Cup (10.67 tbs), chopped (Packed Loosely)|
|Garlic clove||1 Large, peeled and split|
|Cream cheese||8 Ounce|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Tabasco sauce||4 Drop|
Combine the parsley, basil, and garlic in the bowl of a food processor fitted with a steel chopping blade and pulse until the garlic is finely chopped.
Add the cream cheese, salt, and Tabasco and process until smooth.
For a creamier consistency, add the milk and blend.
Scrape the mixture into a bowl and serve with sturdy raw vegetables, such as carrots, celery, jicama, and red peppers or spread on toast, bagels, or sandv/iches.