Directions:
- In a large mixing bowl, using an electric mixer, cream together the cheese and butter until smooth.
- Add the soup mix, fines herbes, lemon juice, and chives or green onion, mixing until well blended.
- On a sheet of wax paper, shape the cream cheese mixture into a log or ball, then roll up and chill in the fridge for about 1 hour or until firm.
- Meanwhile, on another sheet of wax paper, combine then spread out the parsley and black pepper.
- When the cheese has firmed up, roll it in the parsley mixture until fully coated.
- Cover the cheese log or ball tightly in plastic wrap and refrigerate for at least another hour and for up to 1 week, or freeze for up to 2 months, defrosting before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.6 Kcal (371 kJ) | ||
| Calories from fat | 84.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 14% | |
|---|---|---|---|
| Cholesterol | 25.56mg | 9% | |
| Sodium | 26.83mg | 1% | |
| Potassium | 39.96mg | 1% | |
| Total Carbs | 1.23g | 0% | |
| Sugars | 0.22g | 1% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 0.6g | 1% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.3mg | 2% | |
| Calcium | 15.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 416.33 Kcal (1743 kJ) | ||
| Calories from fat | 395.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.95g | 14% | |
|---|---|---|---|
| Cholesterol | 120.1mg | 9% | |
| Sodium | 126.09mg | 1% | |
| Potassium | 187.8mg | 1% | |
| Total Carbs | 5.79g | 0% | |
| Sugars | 1.03g | 1% | |
| Dietary Fiber | 1.85g | 2% | |
| Protein | 2.82g | 1% | |
| Vitamin C | 17.2mg | 6% | |
| Vitamin A | 0.4mg | 3% | |
| Iron | 1.3mg | 2% | |
| Calcium | 74.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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