Name: Herb dip
Prep time: 10 min
Total time: 10 min
Ingredients: 125 gram cream cheese, chopped; 1/2 cup sour cream; 2 clove garlic, crushed; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh chervil; 1 tablespoon finely snipped fresh chives

Ingredients

125 gram cream cheese, chopped

1/2 cup sour cream

2 clove garlic, crushed

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chervil

1 tablespoon finely snipped fresh chives

Method

1.In a small bowl, combine all ingredients; mix well. Season to taste. Cover, refrigerate 2 hours; remove from refrigerator 10 minutes before serving.

Herb dip can be made up to a day ahead. Store, covered, in the refrigerator.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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