John Myers
Ingredients for 4 servings:
- 300 g cream cheese
- 2 small carrots
- 2 spring onions
- 1 pinch of herbal salt
- salt and pepper
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
made quickly
Place the cream cheese in a large bowl. Finely slice the spring onions. They shouldn’t be too large, unless you like them that way. Then add them to the cream cheese. Grate the carrots as finely as possible and add them to the cream cheese. Mix all the ingredients together—I always do this with a spatula—and season the cream cheese with herb salt. You can also use fresh herbs from your own garden, chives, parsley, etc. Add salt and pepper if necessary. The cream cheese will keep in the fridge for a maximum of one week, but in our case, it doesn’t last more than three days because it’s so delicious. It’s also delicious as a dip for raw vegetable platters or, more traditionally, on a fresh slice of bread.
Facebook Comments