Basil Walnut Cream

By KRed

This is a recipe from our 1997 trip to Kentucky for the horse races. Cathy lacobo, the host, served this with crackers as an appetizer on Saturday night after the races.

Ingredients

• 6 ounces fat-free cream cheese
• 2 ounces Havarti cheese, garden vegetable variety preferred
• 1/2 cup snipped fresh basil leaves
• 1 shallot
• 2 tablespoons Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon horseradish mustard or to taste
• dash seasoned salt
• 2 tablespoons chopped walnuts

Preparation

Step 1

Combine all ingredients except the walnuts in the bowl of a food processor and process until smooth. Add walnuts and pulse machine just to mix. Will keep refrigerated up to five days.