I found this recipe in my trusty “Finger Foods” cook book. I made it for a friends house warming/ graduation party over the weekend. It was very tasty. I was pleasantly surprised with how easy actually making the log was, but if you want to go with an even easier appetizer you could mix in the parsley, tarragon and dill with the cream cheese form a ball and roll in the chives. The log did make a very presentation though!
2 blocks cream cheese
2 1/2 tablespoons lemon juice
1 clove garlic
1 container fresh chives
2 tablespoons fresh parsley
2 tablespoons fresh tarragon
2 teaspoons dill (I used dried, but fresh would be better)
Make a paste with the garlic. I used minced garlic and then pulled a knife sideways across the garlic until it breaks down. This helps spread the flavor throughout the whole thing and eliminate a potent bite.
Mix the cream cheese (dong this at room temperature is best), lemon juice and garlic with an electric mixer.
Cover a jelly roll pan with tin foil.
Snip the chives in small pieces and spread evenly over the foil. Spread the cream cheese over the chives. I ended up using my hands, because it kept sticking to the spatula and knife. Chop the parsley and tarragon. Sprinkle the herbs (including the dill) across the top of the cream cheese.
Pull the short end of the foil up and fold the cheese a few inches in. Keep rolling into a log with the help of the foil. Use your fingers to smooth any sections. Once you reach the other end and it’s a lovely log. Cover and refrigerate for several hours or over night.
Hang Onto your fork 