Ground ivy is not only an ancient medicinal and culinary herb but also surprises in modern cuisine with its unique aroma and health benefits. Those looking for new taste experiences and natural ingredients for everyday use will be delighted by this cream cheese spread.
By combining fresh ground ivy leaves with concentrated fresh plant juice, a spicy, revitalizing spread is created that can be used in many ways. Perfect for anyone wanting to try regional wild herbs while supporting metabolism and well-being.
Ground Ivy Cream Cheese Spread with Ground Ivy Juice
I love cream cheese spreads. They are perfect in spring and early summer!
That’s why the invitation to the blog parade Spring on the Plate – delicious dishes with (wild) herbs by Ursula Eggers came at just the right time.
Ingredients:
- 200 g cream cheese (plain)
- 1–2 tbsp finely chopped fresh ground ivy leaves
- 1–2 tsp ground ivy fresh plant juice (depending on desired intensity)
- 1 small garlic clove (optional, finely chopped)
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1 tsp olive oil
Preparation:
- Thoroughly wash and finely chop the ground ivy leaves.
- Place the cream cheese in a bowl.
- Add the ground ivy leaves, garlic, lemon juice, olive oil, and ground ivy juice to the cream cheese.
- Mix everything well. You can add a little more ground ivy juice depending on the desired intensity.
- Season with salt and pepper.
- Let it sit in the refrigerator for at least 30 minutes.
Tastes great on fresh whole grain bread, as a dip for raw vegetables, or as a flavorful dollop on baked potatoes.
My tip:
The juice slightly colors the spread and gives it a more intense aroma. If the consistency becomes too runny, simply use less juice or add more cream cheese.
