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.
Notes
- 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
Go Gingham 
Great looking dip! I make garlic spread at home, though I don’t add herbs. Need to throw some herbs in next time.
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Minnie, you won’t be sorry! 🙂 Happy Thanksgiving to you and your family.
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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.
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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. 🙂
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This looks wonderful – I can’t wait to give it a try during the holiday season.
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Thanks, Heidi! You’ll love it on everything – and it’s super easy. Enjoy the holidays and thanks for leaving a comment. 🙂
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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.
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Gail,
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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