Greek Herb Spread {Garden Variety Wednesday #13}

Welcome to

Garden Variety Wednesday #13!

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Of everything I grow I think I enjoy cooking with herbs the most.  When I get home from work, I look forward to foraging in my herb bed before I get started on supper.

Dishes that allow me a few minutes of sneaking off, like the Greek Herb Spread above, are appreciated.

Remember when my herb garden looked like this?


Hot, dry summer: 1
Adored herb garden: 0



Jealous, right?

The basil couldn't take the heat and drought and gave up.

Both parsley plants were invaded by swallowtail larvae.
I wish I could be kind, giving, gentle.  But I was mean, greedy, and squashed more than a few of those suckers.  I was willing to let them have one plant.  They didn't agree with my plan. 

The thyme turned into a very fragrant tumbleweed.

The Husband thinks I'm pretty smart, though.  Cutting out that extra step and growing dried herbs.

Luckily I made this recipe before summer left its dry, dusty mark.

Greek Herb Spread comes from an herb book I thumbed through.  But I can't for the life of me remember which one.

I used parsley, green onion, mint, and oregano from the garden...ya know, while they were still green and fresh.

Also used were Greek yogurt, cream cheese, feta, lemon, garlic, salt, & pepper, and two surprises: cinnamon & nutmeg

Putting it together is no trouble.  Only a matter of a little chopping then mixing everything.

But you do have to let it hang out in the fridge for the flavors to blend.

Serve with crackers, pita chips, or toast.

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Greek Herb Spread
8 oz cream cheese, softened
1/4 c plain Greek yogurt
heaping 1/4 cup crumbled feta cheese
1 clove garlic, crushed
1-1 1/2 Tbsp lemon juice
about 1/4 c chopped parsley
about 1/4 cup chopped green onion
1-2 Tbsp chopped mint
about 1 Tbsp chopped oregano
pinch or two of cinnamon
pinch or two of nutmeg
salt & pepper, to taste

Combine all ingredients in a bowl and mix with a hand mixer (not a blender or food processor).  Taste for seasoning and herbs and adjust.  Cover and chill to allow the flavors to develop.  Serve with crackers, pita chips, or toast.

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GARDEN VARIETY WEDNESDAY # 13

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~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?
Share them here!

* Please don't forget to link back to Ms. enPlace or grab a button.
* Link your post--not your home page.
* Since growing seasons differ so much even across the US, old/archived posts are welcome, but please edit with a link back or a button.
* Have fun visiting other blogs!


Garden Variety Wednesday schedule:
One round left

September 14

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Linking up with:

Make a Food-"e"-Friend Monday @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 63 @ Mom's Sunday Cafe
Delectable Tuesday @ Home Sweet Farm
Let's Do Brunch @ My Sweet & Savory
Turning the Table Thursday @ Around My Family Table
Simply Delish @ KB & Whitesnakes Home
Potluck Friday @ EKat's Kitchen
Fresh Food Friday @ la bella vita
Friday Food @ Mom Trends