Garlic and Herb Cream Cheese

Garlic and Herb Cream Cheese

51 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    8 h 10 m
Recipe by  1wayin

“This herb and cheese spread is great on crackers, sandwiches when bored with mayo and mustard, or tucked into beef Wellington! It's so much cheaper to make it than buy it.”

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Adjust Servings

Original recipe yields 1 1/2 cups



  1. 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.

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Reviews (51)

Rate This Recipe


Made this and completely omitted the butter (sounded nasty to me) and it was delicious. Didn't even notice it was missing. Everything else was done according to the recipe. Works really well on bagels in the morning too.



This recipe is a good base but I would make a few changes. I didn't like the texture of the dry herbs. I thought they would soften up by the next day but mine didn't. Next time I would use fresh. Normally, I am the biggest garlic fan but the flavor was overwhelming. I used two large cloves so next time I would cut back on that some.



So.. I had some crackers and some cream cheese and was not really inspired to snack... until I thought: "maybe, there's a recipe for some 'cream cheese' dip".. Low and behold, there was! This recipe. I made it and was really enjoying it until my 4 kids and husband discovered my newly discovered treat... it did not last long after that. :) I made this exact to recipe and really enjoyed it.

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Amount Per Serving (12 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 1.9 g
  • 4%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 123 mg
  • 5%

Based on a 2,000 calorie diet



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Dill, Feta and Garlic Cream Cheese Spread


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Vegetable Cream Cheese Spread