Garlic N Herb Cream Cheese Spread Recipes

Steps:

• Mix milk and cream cheese together in a medium bowl with an electric mixer or in the bowl of a stand mixer using the paddle attachment until creamy.
• Add remaining ingredients and mix well, scraping sides of bowl constantly. Place in an airtight container and refrigerate for at least one hour to allow the flavors to blend.
• Use as cheese dip or spread on crostini, for wraps or wherever else you would use flavored cream cheese.

Steps:

• Beat the cream cheese with an electric mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low and slowly beat in the heavy cream. Increase the speed to medium and beat until smooth. Beat in 1/2 cup of the sour cream. Beat in the herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
• Line a medium strainer about 7 1/2 inches in diameter with a few layers of cheesecloth, letting the ends hang over the edges of the strainer. Set the strainer over a bowl. Pour the cream cheese mixture into the strainer and fold the ends of the cheesecloth over the top. Gently flatten with your hands and shape into an oval football. Gather the edges of the cheesecloth up and twist until tight, trying to keep the oval shape of the spread. Place the strainer and bowl in the refrigerator 8 hours or overnight.
• To serve, unwrap the spread and invert onto a serving dish so the rounded side is facing up. Use the cheesecloth to gently reshape the oval and taper the ends to look like a football, then discard the cheesecloth and any liquid in the bottom of the bowl.
• Put the walnuts in a medium skillet set over medium heat and cook, stirring, until they are toasted, about 5 minutes; watch carefully so that they do not burn. Remove from the heat and cool. Sprinkle and press the nuts into the spread so it is covered. Put the remaining 2 tablespoons sour cream in a small resealable plastic bag and snip about 1/8 inch off the end of one corner. Pipe the sour cream over the spread to create the laces of a football. Serve with assorted crackers.

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

Steps:

• Let cream cheese come to room temperature.
• Mix all ingredients in a bowl with a hand mixer.
• For a stronger flavor you can add 1 more tbsp of the seasoning.
• Use immediately or refrigerate, for a softer spread let it sit out about a half an hour before serving.
• Serve with crackers or veggies.
• For a presentation effect, refrigerate for an hour and then form in a ball and roll in parsley or chopped nuts and serve.

Steps:

• In a small bowl, beat cream cheese and oil until fluffy. Add the Parmesan cheese, onion, garlic and pepper; beat until well blended. , Spoon into a small container. Cover and refrigerate at least 1 hour. Serve with flatbread, focaccia or crackers. Store in the refrigerator.

Steps:

• In a large bowl, beat the cream cheese, butter and seasonings until well blended. Cover and refrigerate for at least 2 hours. Serve with crackers.

Steps:

• Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
• Do Ahead
• Cheese can be made 5 days ahead. Cover and chill.