Title: Summer Herb Cheese
Categories: Cheese Spread Appetizer
Yield: 6 Ounces

4	oz	Cottage cheese
2	tb	Sour cream
1	tb	Fresh fennel, chopped
1	tb	Fresh lemon balm, chopped
2	tb	Fresh parsley, chopped
1	cl	Garlic, crushed (opt.)

Serve this cheese on tomato or cucumber rings, with toast or crackers, or as a sandwich filling.

Beat the cheese adn the sour cream together. Beat in the herbs.

*Variation: To make a herb cheese dip, add 4 T. extra of sour cream or low-fat yogurt and serve with small sticks of crisp raw veggies.

Source: The New Age Herbalist by Richard Mabey

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