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Sage Cream Cheese with Yogurt

Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia.

This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers into sourdough biscuits.



  • ½ cup fresh sage, chopped roughly
  • 1 large clove garlic
  • 16 ounces cream cheese, softened
  • 3 tablespoons lemon juice
  • 3-4 tablespoons yogurt


  1. Combine sage and garlic in a food processor. Pulse until finely chopped.
  2. Blend together cream cheese and lemon juice in a small bowl. Stir in garlic and sage.
  3. Mix in yogurt to desired consistency.
  4. Cover and refrigerate at least one day before serving, for best flavor. Remove 15-30 minutes before serving.



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