Garlic Herb Spread Food

PHILADELPHIA® GARLIC AND HERB DIP

Steps:

• Mix cream cheese and milk in small bowl with electric mixer on medium speed until creamy.
• Add basil, parsley, chives and garlic; mix well. Cover.
• Refrigerate several hours or until chilled. Serve with assorted cut-up vegetables or crackers.

GARLIC AND HERB DIP

Steps:

• Pour the Mayonaise in to a bowl with the sour cream.
• Mince your garlic clove and the add to the cream.
• Also finely chop the herbs and add to the cream. Stir and serve best with vegetables.

GARLIC AND HERB CREAM CHEESE

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.

HOMEMADE CHEESE SPREAD WITH GARLIC AND HERBS

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.

HOMEMADE GARLIC-HERB BUTTER

Steps:

• Place the garlic, herbs, and butter in a large bowl (or the bowl of a stand mixer). Place the whisk attachment on your mixer. Start on a slow speed and slowly turn the mixer to the fastest speed.
• Add in 1 teaspoon of olive oil and whip until you have soft whipped butter.
• The end result is a soft whipped butter packed with the fresh taste of herbs and garlic. Store in the fridge for up to a week (if it lasts that long).

GARLIC HERB SPREAD

Steps:

• In a small bowl, beat the cream cheese, butter, parsley, garlic and seasonings until blended. Refrigerate overnight. Serve with crackers or vegetables.

GARLIC HERB GOAT CHEESE SPREAD

Steps:

• In a bowl combine the goat cheese, olive oil, and milk. Using a hand mixer and beat until smooth and light. (Or use a standing mixer and the whisk attachment.)
• Mix in 1 clove grated garlic, salt, and fresh herbs. Taste and add more garlic or salt as needed.
• Serve immediately.

HERB SPREAD

Steps:

• (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
• In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
• Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.

HERB AND GARLIC BUTTER SPREAD

Steps:

• Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours.

QUICK AND EASY SAVORY GARLIC SPREAD

Steps:

• Mix butter, Italian seasoning, garlic powder, and Parmesan cheese together in a bowl.

THE HIRSHON ANCIENT ROMAN GARLIC AND HERB CHEESE SPREAD - MORETUM

Steps:

• Given that the receptacle of most modern mortars are quite small, it's best to work with the ingredients in batches. Once the mortar is full, dump the pulverized herbs in a bowl on the side and keep going.
• Start processing all of your herbs and greens by loading the bowl of the mortar to capacity. Press your pestle into the herbs/greens and mince them by moving the pestle in a circular motion around the inner edge of the mortar.
• You'll be shocked as to how much you can reduce the greens and herbs in a very short amount of time.
• Once you've reduced all of your herbs and greens, you'll want to add in the remaining spices, vinegar, cheeses, salt and pepper. Mix everything together in a large bowl. TFD prefers a texture that should be thick and slightly creamy to scoop up with flatbread.
• Once you've achieved the texture that you like, roll the finished mixture into a firm ball ready for serving along with flat bread. Drizzle the olive oil over the cheese ball before serving, massage it into the ball to make it shiny.

CREAMY GARLIC AND HERB FOOTBALL SPREAD

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.

GARLIC-HERB PINWHEELS

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine herbs, garlic, and olive oil. Season with salt and pepper. On a lightly floured work surface, unfold puff pastry. Spread pastry with herb mixture and roll up. With a sharp knife, cut into 1/4-inch-thick rounds. Arrange rounds on a parchment-lined baking sheet and bake until puffed and golden on edges, 15 minutes. Let cool on sheet on a wire rack, 10 minutes. Store in an airtight container, up to 3 days.

EASY GARLIC HERB VEGAN CHEESE SPREAD

Steps:

• To a high-speed blender or food processor add the water, lemon juice, garlic, and almond flour. Blend until the texture is smooth and creamy. You may have to stop a couple of times to scrape down the sides. You can also add 1 tablespoon of water at a time to help the blending process, but don't add too much or you will get runny cheese.
• Transfer the mixture to a small mixing bowl, add nutritional yeast and herbs, and stir until everything is well combined. Taste and season with salt as necessary.
• Spoon the vegan cheese spread into the desired container, make sure it's packed really well, place it in the fridge, and allow the cheese to sit for 1-2 hours if you prefer a firmer spread.
• Enjoy with veggies, crackers, bagels, or sandwiches.

GARLIC AND HERB CHEESE SPREAD

Steps:

• Combine all ingredients in the bowl of a food processor. Mix until well blended. Place in a shallow serving bowl, cover, and refrigerate at least 2 hours or up to one week.