Hello Fall, you are a dear. I shall celebrate you with drawings of pumpkins, and things that taste like Thanksgiving. Like this herbed cream cheese that I could literally eat with a spoon. Have I told you that I celebrate the start of fall on two days? Oh yes.
The day I celebrate fall first is September 1, because that marks my own personal end of summer and beginning of cooler days and crunchy leaves to come. I also celebrate fall on the Equinox, the first day of fall. I love to make something fall inspired on both days. This year, the first day of fall, I made brussels sprouts (and drew them, if you are following along on instagram).
Fall is my time to reflect, read for hours, if possible, and breathe in all the crisp air I can. I also seem to get in the cooking and baking mood, now that the weather is cooler. I love to entertain in the fall too – which is where this cream cheese spread comes in handy.
I make it ahead and keep it in the fridge. The flavors only get better. It’s great on crackers as part of whole appetizer spread, or just slathered on bread.
- 16 ounces light cream cheese, softened
- 1/2 cup nonfat plain yogurt
- 1/2 cup butter, softened
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1-2 cloves garlic, minced
- 4 teaspoons fresh sage leaves, minced
- Beat all the ingredients in a mixer with the paddle attachment or in a large bowl with an electric mixer.
- Scrape into a serving bowl and chill at least 30 minutes.
- This cream cheese will keep for a few weeks and the flavors will meld and get better and better.