I love cheese and especially cheese that can be spread. Filled with spices and herbs, spreadable cheese spreads can quickly add interest and flavor to a plate of appetizers or a plain old piece of toast.
What I don’t like about cheese spreads is all the junk that’s in them when you buy them already made. Preservatives and artificial flavors don’t interest me when I turn over the container and read what’s inside. The cost per pound of a small container can really set you back, too.
This recipe couldn’t be easier and if you have a food processor, you can use that but a hand-held mixer works just as well (or mix by hand). You may want to make a double batch. Just saying. This could really be called “Rondele Hack” or “Alouette Hack” – you know what I mean. You’ll never want to buy those again!
This creamy-cheesy-garlicy-herby spread is what we brought to our dinner group last month. It was a big hit when we showed up with our appetizers!
I like to get all the ingredients ready and then toss them in the bowl. Make sure the cream cheese is room temperature.
- 1 garlic clove
- 1 teaspoon kosher salt (1/2 teaspoon if using regular salt)
- 1 package 8 ounces cream cheese (or Neufachtel) at room temperature
- 1 teaspoon Italian herbs, herbs de Provence, thyme, oregano, or whatever you like
- 2 Tablespoons milk
- 1/2 teaspoon red pepper flakes (optional)
- Peel garlic and mash with salt [url href=”https://gogingham.com/2013/09/use-mortar-and-pestle/” target=”_blank”]using mortar and pestle[/url], to form a paste.
- Place cream cheese in bowl.
- Add garlic and salt paste, herbs, red pepper flakes and milk.
- Mix until well combined by hand, with a hand mixer or in food processor.
- Serve with baguette, crackers or as a dip with vegetables.
- If you are using regular (not kosher) salt, use half as much – or 1/2 teaspoon.
- If mixing other than by hand, the hardest part of the whole recipe is getting it off the beaters. So, just get your kids, husband (or yourself!) and a baguette and just go at it!
- If using freshly chopped herbs, up the amount to 1 tablespoon.
- Use whatever herbs you have growing in your garden.
- We usually make a double batch of this. Just saying.
Keep this refrigerated and in a covered container. It probably won’t last long!
What’s your favorite spread? Is it store bought or homemade?
Go Gingham related links:
Oyster and sausage stuffing for Thanksgiving – it’s the best!
Celebrate Thanksgiving more simply and enjoy the holidays more
Homemade cranberry sauce for Thanksgiving – make it the day before!
Pumpkin and squash soup – it’s easy and delicious!
Very easy and tasty white bean dip
Spicy, homemade hummus that you make from dried beans
8 thoughts on “Cream Cheesy Garlic Spread”
Great looking dip! I make garlic spread at home, though I don’t add herbs. Need to throw some herbs in next time.
Minnie, you won’t be sorry! 🙂 Happy Thanksgiving to you and your family.
I like adding a package of herbed Alouette cheese to my zucchini soup (broth, zucchini and onions all blended into a thick green soup) this would be a much better addition.
Meg, try it and please let me know how it turns out. I love the sounds of adding it to a veggie soup, too. Sometimes the veggies need a little something extra in them. 🙂
This looks wonderful – I can’t wait to give it a try during the holiday season.
Thanks, Heidi! You’ll love it on everything – and it’s super easy. Enjoy the holidays and thanks for leaving a comment. 🙂
I made this spread on Saturday. It was fantastic. We had friends and family over and everyone loved it. Thank you so much for this simple and delicious recipe.
You are so welcome! That’s how I like recipes – easy and delicious! So glad to hear it was such a hit. My husband just made a batch of it here, too. It’s good on everything.
Thank you for leaving a comment. 🙂
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