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Chimichurri Herb Spread

Chimichurri Spread in 5 Minutes – Cream Cheese, Parsley & Chili | Rock’n’Rubs “Chimichurri Dip”

Ingredients

  • 200 g cream cheese, sour cream, or a vegan alternative (no light products)
  • 2–3 tbsp "Chimichurri Dip" from Rock'n'Rubs
  • 3 tbsp fresh parsley, finely chopped
  • 1 small chili pepper, finely chopped

Preparation

Step-by-step instructions

  1. 1

    Preparation

    Finely chop the parsley. Remove the seeds from the small chili (optional, for less heat) and chop very finely.

  2. 2

    Stir the base until smooth

    Mix 200 g cream cheese, sour cream, or a vegan alternative (not a light product) in a bowl until smooth and creamy.

  3. 3

    Season

    Stir in 2–3 tbsp Rock'n'Rubs "Chimichurri Dip".

  4. 4

    Fold in

    Mix in 3 tablespoons of parsley and the chopped chili evenly.

  5. 5

    Let it rest

    Cover and let it rest for 10–20 minutes (or even better, for 1 hour in the fridge).

  6. 6

    Serve

    Spread on fresh bread or baguette, or serve as a dip with raw vegetables & grilled veggies.

Tip:

  1. Finish to taste with a splash of lemon juice or a teaspoon of olive oil.
    ***Storage: Keep airtight in the refrigerator; will keep for 2–3 days.