Serious Herb Cheese Spread Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 19, 2005
This is good stuff. I am not sure where I originaly found this recipe, but i have been making it for a long time. Since it is "seriously herby" I use it to stuff veges. Like hollowed out cherry tomatoes and radishes, celery, snow peas, and cucumber rounds. Every time I make them people ask me for the recipe.
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Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Nov. 19, 2005
I thought that this was really good. I served it on some sliced baguette toasts brushed with a little olive oil. I love garlic and I never care how much garlic something has but I served this at a get together and some people weren't crazy about how strong the garlic came through (so if you are serving it at something...I would suggest only 1 clove of garlic.)
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Reviewed: Aug. 22, 2005
I make this for a Guest Hospitality Suite every year and it is a HUGE hit every time! Try it without the Basil sometime, makes it even more "serious"
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Reviewed: Jul. 12, 2004
This is really different! It is a good idea to let this sit in the fridge a while before serving so the flavors have an opportunity to blend.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 30, 2003
Fantastic! Served this as an appetizer before Thanksgiving dinner, and they all inhaled it!! Ended up making it to give as a special Christmas treat. Thanks for the recipe!
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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Sacramento, California, USA

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Reviewed: Nov. 12, 2001
I served this to my family and guests during the holidays---EVERYONE loved it! I was concerned about the herbs being too "serious," but it was perfect, and I'll make it again.
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