Lemon Verbena Dip Recipe With Permission!

I worked in a law firm for almost 17 years.  The Herbal Husband says, "I'm by the book."  So in my ongoing effort to come up with recipes that use lemon verbena, here is a sweet recipe (most of them are) using lemon verbena leaves.  It is from The Herb Society of America's Essential Guide to Growing and Cooking with Herbs on page 118 if you have this cookbook in your herbal library.  This book is a combination reference book on herbs and cookbook.  It has some fantastic recipes using herbs.  As you know, The Herbal Husband does most of our cooking and I'm the baker and canner.  That sounds a bit bad!  My notes on what I used is in parenthesis.

So with permission from the Herb Society of America's Executive Director is:

LEMON VERBENA DIP
Marilyn Rhinehalt, Western Reserve Unit

8 oz. cream cheese, softened (I used the tub of Philadelphia low fat cream cheese.)
8 oz. lemon yogurt (I used low fat and just used the 8 oz. tub as my measurement.)
1/4 cup lemon verbena leaves, very finely minced (use tender leaves)
1/4 cup sugar
1/3 cup fresh lemon juice

I used my food processor to mix the cream cheese and lemon verbena leaves and then added everything else.  You could use a blender or mixer.  Just so the cream cheese is incorporated with the yogurt well.  Cover and refrigerate overnight. 

Serve with fresh fruit or plain cookies.  (It was very delicious especially with Nilla wafers!)

Thanks Marilyn.  It is a very delicious recipe and thanks to the Herb Society for letting me share it with you.  Great for those hot summertime get togethers.  If you go on to share it, please give the Herb Society and Marilyn Rhinehalt from the Western Reserve Unit credit!

It is just ridiculously hot and humid!  Relief coming and I hope the air stays until we get it on Sunday!  Hope you are staying cool wherever you may be.  Have a great weekend.  Talk to you later.