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Cream Cheese and Parmesan Bread Spread

Cream Cheese and Parmesan Bread Spread

  • Prep

    10 m
  • Ready In

    10 m
Mark S.

Mark S.

This is a great spread for bread or crackers. It goes particularly well spread on bread with any pasta meal. Serve with sliced French bread or any other bread you like. While the bread is warming, mix all the other ingredients in a bowl. Spread on warmed bread and enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Mix the butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.
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Reviews

Sarah Jo
70

Sarah Jo

4/10/2012

I used reduced fat cream cheese, my own homemade italian seasoning and because I'm on a budget, Kraft parmesan cheese. I spread this on french bread and broiled it for about five minutes. HUGE hit with the boys. They absolutely loved this. I was told that this is the only garlic bread to make from now on. EDITED: Now that I've made this twice, this reminds me a little of Laughing Cow!

Jillian
54

Jillian

1/24/2012

Fabulous! This stuff is absolutely delicious! I cut the recipe in half to give this a try and boy am I glad I did. This is basically like a garlic bread spread, but the addition of the cream cheese makes this rich and creamy. This is so simple to throw together and has so few ingredients - what's not to love? I blended everything together and you can easily "tweak" this to suit your tastes. I let it set in the fridge for a few hours to let the blend. Perfect over warm bread, but also great on crackers and I might even try this on carrot or celery sticks...

bellepepper
6

bellepepper

5/16/2012

Well this recipe convinced me that I may not be a fan of cream cheese on my garlic bread. I had a French baguette in the freezer that I split lengthwise. I spread this on the cut sides and popped it under the broiler. I think the cream cheese prevented this from browning the way I would have liked, but the edges were starting to burn so I had to pull it out. This was good, but just didn’t appeal to us as much as some others. I did try the little I had leftover on pita chips and that was good, but again, not a favorite.

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