8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 small garlic clove, quartered
1/4 teaspoon kosher salt
1/4 cup chopped parsley leaves
1 tablespoon chopped chives
Crackers or toasts (for serving)
Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
Cheese can be made 5 days ahead. Cover and chill.
Cooks’ Note To add a citrus note to the cheese, incorporate 1/8 teaspoon finely grated lemon zest with the herbs. Or add 1/8 teaspoon (or more) freshly ground black pepper for a little spice.
This was my first time trying Ethiopian food. We ate at this small little place called Tina’s Ethiopian Cafe. They had some pictures and artifacts from Ethiopia hanging on the walls. They also had a TV playing some goofy Ethiopian videos of people dancing on youtube (weird stuff too..). But the food was good. I got the combination watt with chicken and beef cooked with moderately spiced sauce and herbs. You eat with your hands and it comes with injera – a type of spongy bread used to help scoop up the food. It reminded me a lot of Indian food. I enjoyed this experience, but I’m ready to go back to Italian food. I miss my garlic and oregano.