I can’t remember the first time my mother brought home a tub of Rondelé cheese, but from the moment she did, I was hooked. We all were. It was the staple on wheat crackers in our home for years. It was used with vegetable platters, smeared on sourdough with salami and a favorite at parties. It only took one taste.
Of course, not every store carries this delicately herbed cream cheese, nor its it carried in all regions. I have not been able to find a good quality replacement in Texas, though I’m sure it exists somewhere.
The thing is, I’m not looking any more. It’s so easy to make that I’ll never buy the ready-made version again.
This particular version was made to go with a wrap we made for a friend’s commissioning reception, but it would be fabulous with any savory accompaniment. The flavors can easily be adjusted to suit your needs or be made with what you have on hand. There really isn’t an excuse not to give it a try the next time you have a need for a dip or spread that’s a little bit different from the fare found at the local BigScaryMegaMart.
I hope you enjoy this as much as everyone at the reception did. (Well. I’m sure you will. This garlic and herb cream cheese is to die for.)
- 1 – 8 oz container cream cheese, softened
- 2 tbsp. milk
- 3 cloves garlic, finely minced
- 3/4 tsp. Italian seasoning
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. onion powder
- 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.
- Share and enjoy!
What I would have done differently had I thought of it at the time:
The possibilities for flavors is pretty much limited only by your imagination. Adjust herbs and garlic to suit the dish you are making. Dill for fish, mint for lamb or heavier, more savory herbs for beef. Add in some sun-dried tomatoes and use as topping for toast points, crostini or as a dip for crackers. It’s really up to what you want at the time.
Links to other recipes like this:
- Herbed Cream Cheese, from The Crispy Cook
- Herbed Cream Cheese Spread or Dip, from Seasonal Ontario Food
- Herb Garlic Cream Cheese, from Chaos in the Kitchen