Thyme Blossom Cream Cheese

by Fuller's Fine Herbs . 0 Comments

Thyme is one of the best known and most widely-used culinary herbs and their blossoms are abundant in the spring and throughout the summer. The tiny fragrant, pale pink blossoms and are a wonderful addition to food and can be added to salads, cream cheese, sprinkled on vegetables, potatoes, and chicken or fish. Infuse cold beverages with sprigs of thyme blossoms for delicate and refreshing flavor.


  • 4 ounces cream cheese
  • 1 tablespoons lemon juice
  • ¼ cup fresh thyme blossoms
  • pinch of salt and pepper (optional)
  • milk or water


  1. Pick or cut ten to fifteen thyme blossom stems. Each stem should be about 4 inches long. Wash stems in cold water and pat dry with a paper towel to remove moisture. Hold the stem and gentle pull the blossoms off with your other hand. It works best to pull from the cut end to the top of the plant stem.
  2. Allow cream cheese to soften at room temperature.
  3. In a medium size bowl combine the cream cheese, lemon juice, salt and pepper to taste, and additional milk or water to thin so cheese mixture can be spread on cracker or used as a dip.
  4. Add the thyme blossoms and gently stir to combine until the blossoms are distributed evenly.
  5. Cover with a towel or a plate and allow the herbs to infuse the cheese for 30 to 60 minutes in the refrigerator. The longer time will produce a stronger flavor.

Serve Thyme Blossom cream cheese on sliced baguette, crackers, or as a vegetable dip.

This recipe was originally created for Jug Handle Farm and Nature Center culinary herb garden’s “Featured Herb Recipes.”

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