Ingredients:
4 matcha tea bags
1 cup reduced fat cream cheese or ricotta cheese
2 tablespoons of minced fresh chives or basil leaves


1. Bring one cup of water to boil.

2. Remove from heat, place tea bags in cup and let steep for no more than one / two minutes.

3. Remove tea bags, allow tea to cool. Place cheese and minced herb in a blender and mix until thoroughly blended.

4. Gradually add tea until mixture becomes spreadable.

5. Refrigerate until ready for use. Use with tortilla chips, as a dip, or as a sandwich spread.