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