Our dill is in. Not only is it in the spots we planted last year, but I had let it go to seed in our container herb garden last year. We then spread the dirt from that pot into our new raised garden beds, and now there are tiny dill plants coming up everywhere. Not that I mind. I am going to move them once my large dill goes to seed, and then we’ll start the cycle all over. A whole summer of fresh dill and, subsequently, lemon dill cream cheese.
This happens to be Ole’s baby (read: he took pictures of the process and demanded I blog about it). He usually stirs his smoked salmon right into the cream cheese, but this time we kept it separate, leaving the cream cheese to stand alone.
Start by slightly softening a brick of cream cheese. This will make it easier to mix.
Mince some fresh dill, and then zest one smaller-sized lemon and mix those in.
Add the juice from half of the lemon.
Mix everything together. Cover and refrigerate and let the flavors mix until you’re ready to eat.
For us, this most often means smearing it atop a toasted bagel and following that with a bit of the smoked salmon we were talking about before. While the smoked salmon is divine, this would also be incredible with lox laid out on top.
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1/2 lemon, juiced
1 lemon, zested
2 tablespoons fresh dill, minced
Mix together cream cheese ,lemon zest and juice and minced dill. Refrigerate until ready to use.
Serve on toasted bagels with smoked salmon or on crackers as an appetizer.
Makes 8 ounces.