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  1. 1. Peel and pound garlic to a fine paste. Try to get it as fine as you can to create a smooth cream cheese. This also ensures that the flavor is even-leaving large pieces of garlic will create a spread where some parts have strong flavor spikes. I usually peel the garlic, pass it through a fine garlic press, then give it a good, even mincing using an old fashioned mortar and pestle.

  2. 2. Using a wooden spoon, cream the cheese until you have a smooth, even consistency.

  3. 3. Add the minced garlic, a little at a time depending on your personal taste. It's best to start with just 1 teaspoon or even less if you like it mild. I usually add 2 teaspoons, give or take.

  4. 15 July

  5. 1 8oz-package Cream Cheese, softened

  6. 1-2 tsp. finely minced garlic

  7. 1-2 Tbsp sliced sundried tomatoes, the kind stored in oil. If you're working with the dry kind, soak in olive oil for a few hours until it's adequately rehydrated.

  8. 1. Follow steps 1-3 in the garlic cream cheese recipe above.

  9. 2. Place the sundried tomatoes in a food processor and give it a few pulses to create a roughly chopped consistency.

  10. 3. Add the cream cheese and continue pulsing until mixed well.

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  1. Thanks ela! I hope you like it


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