Seasonal Ontario Food

I really enjoy this flavoured cheese spread. Do watch the garlic; it will get stronger as the cheese sits so if you think it will not all get eaten within a day, you may wish to cut it back a little. In my experience though, this cheese disappears frighteningly quickly.

2 cups spread; up to 3 cups dip
15 minutes prep time - 1 to 24 hours chill time


2 cups light cream cheese
OR 1 cup cream cheese and 1 cup ricotta cheese
1 teaspoon cumin seed, ground
1/2 teaspoon black peppercorns, crushed
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 cloves of garlic, peeled and minced
3 green onions, minced
1 - 2 tablespoons parsley, finely minced

buttermilk, yogurt or sour cream

Grind the cumin and black pepper, and mix them with the cheese(s), along with the cayenne and salt. Mince the garlic, green onions and parsley, and mix them in as well. Thin the cheese with a little buttermilk, yogurt or sour cream, until it reaches the consistency you like; either as a spread or a dip.

Chill the cheese spread or dip. It is not a bad idea to make it 12 to 24 hours in advance, in order to allow the flavours to blend. The prepared cheese should keep, well sealed in the fridge, for up to a week.





Last year on this date I made Chickpeas (Garbanzos) with Greens & Tomatoes, Greek Style and Fingerling Potato Salad.