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