Mmmmmmm….creamy, herbaceous dip.  Super-tasty and easy to make.  Everyone will be asking for your recipe!

It’s the end of the gardening season in New England.  We had our first frost on the seacoast 2 nights ago and luckily, I had covered all that remained of my pepper, tomato and basil plants with a tarp to protect them from freezer burn.

Now’s the time to harvest all of them and reap the reward!

This recipe uses some of the delicious herbs in my herb garden.  I use tarragon, oregano, parsley & basil.  But, feel free to use whatever herb combination you like or can get your hands on at whatever time of year you decide to make this!

Here’s all you need…

• an 8 oz block of cream cheese, room temperature
• 1/2 stick of butter, room temperature
• 1 clove garlic
• a good size bunch of basil leaves
• equal parts of 3 other types of herbs(the amount of basil leaves should equal the TOTAL amount of all 3 other herb types combined).

Give the 3 herbs a rough chop.  Stack the basil leaves, stems removed, on top of each other.  Roll the stack, slightly.

Slice through the basil, cutting “ribbons” or long, thin strips of it.  This is called a chiffonade.  The basil is cut in this fashion so as not to damage or bruise the herb.

Add softened cream cheese & butter and chopped & sliced herbs to a food processor.  Use a microplane grater to grate the garlic clove into the mixture.  Add salt and pepper to taste.

Turn on the food processor and let it work its magic for you!  You want to stop the processor when you see that the majority of the herbs have been finely chopped & incorporated into the mixture.  You definitely want to see larger flecks & ribbons of herbs throughout…these make the dip extra tasty & beautiful!

Spoon into a serving bowl.

Absolutely taste the dip at this stage……..try not to leave a big finger imprint in the middle of your bowl!

Add salt & pepper again, to taste.  Since you’ll most likely serve this dip with salted crackers, go a little light on the salt.  My #1 choice of cracker accompaniment is the mini Stoned Wheat Thins.  Buy extra…you’ll need them!