3 green tea bags
1 cup reduced-fat cream cheese or ricotta cheese (at room temperature)
2 Tbsp. finely-minced fresh chives or basil leaves
Place tea bags in a heat-proof glass or ceramic container that holds more than 1 cup. Bring 1 cup of water to just below the boiling point, remove from heat immediately and pour over tea bags. (Water that has come to a boil should first be cooled about 1 minute before using.) Allow the tea to steep 3 to 5 minutes.
Remove tea bags, squeeze out liquid and discard. Cool tea to room temperature. If not using immediately, refrigerate (covered) until ready to use. (Allow refrigerated tea to come to room temperature before using.)
Place cheese and minced herb in a blender and mix on medium-high speed to incorporate herbs into the cheese and produce a smooth mixture.
Gradually add small amounts of the tea concentrate until the mixture is as spreadable as desired. (Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking or refrigerate until ready to use again.)
Transfer the mixture to a covered container and refrigerate for at least an hour to allow flavors to meld. Bring mixture back to room temperature before using, either as a spread for toast at breakfast; a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudités or toasted tortilla chips.
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