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 by adding a little milk. Other ideas are to spread the cheese on top of burger buns or to bake the leftovers in sourdough biscuits.



  • 1/2 cup fresh sage, chopped roughly
  • 1 large clove garlic
  • 16 ounces cream cheese, softened
  • 3 tablespoons lemon juice
  • 3-4 tablespoons yogurt


  1. Combine the fresh sage and garlic in the container of 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 for at least one day before serving, for best flavor. Remove and let sit for 15 to 30 minutes before serving.


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