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Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.
Prepare using fire-roasted tomato and olive oil woven wheat crackers or garden herb woven wheat crackers.
Prepare using PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese.
Serve these tasty appetizers to friends and family who are trying to eat right.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.