Herbed Cheese Spread

Cuisinart original

A fresh cheese spread, ideal for both crackers and crudités.


Makes 1½ cups


2 scallions, cut into 1-inch pieces ¼ cup Italian parsley leaves, packed 2 tablespoons fresh dill ¼ teaspoon lemon zest ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 8oz. cream cheese, cubed and at room temperature 4 ounces chèvre (soft goat cheese) ½ teaspoon fresh lemon juice

Nutritional information

Nutritional information per serving (1 tablespoon): Calories 46 (82% from fat) • carb. 0g • pro. 2g • fat 4g • sat. fat 3g • chol. 13mg • sod. 70mg • calc. 16mg • fiber 0g


Put the scallions, parsley, dill, zest, salt and pepper into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade. Process until finely chopped. Add the cream cheese, chèvre and lemon juice and process until fully incorporated, scraping bowl if necessary, about 45 seconds to 1 minute. Fit the Cuisinart® Electric Cookie Press with the pastry tip assembly using the #6 star tip as instructed below*. Load the cheese spread to the MAX fill line. Pipe cheese spread onto crackers or vegetables as desired.* Refer to piping tips below for best results*. * The consistency of what you are to pipe is very important. In most cases, frostings will have to be thicker than normal in order to achieve best results. If the frosting, especially for decorating, is too thin, it will not hold its shape. You will notice that most frostings, decorating or not, will need to be thicker than normal, such as Royal Icing. We recommend practicing what you are to pipe before you go to the final product. There is a learning curve to getting it just right. Whether you are filling pâte à choux or piping a decoration on a cake, it is advised to pulse the On/Off button as opposed to holding it down continuously. This allows for more control on the amount of filling or frosting that will be used at one time. When piping on a cookie or a cake, for decorating, quickly pulse once and then gauge your work from there. It is better to go under in time than over. There will always be more frosting/filling than expected pressed out of the tip, so go slowly. As when using a traditional pastry bag for decorating, you want to guide the frosting as if it were a ribbon, as opposed to forcing it in place. When filling, be it cream puffs or deviled eggs, pipe desired amount and then pause between each, making sure all of the filling is removed from the tip before moving on to the next one.