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.)
Garlic and Herb Cream Cheese Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
24 Serving Size:
1
Amount Per Serving: Calories: 35Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 79mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
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
Looks wonderful Jerry :)
This dip looks really good. I’ll have to try it for the next party we have!
One of my favorite cheeses when I was in college and wanting to serve something “fancy” was boursin, which of course I bought in the supermarket. Yours is very similar, and looks equally delicious.
I love this recipe. I am French so I grew up with Boursin and lately Rondele…. but wow this recipe looks and sounds delicious! You can use it with so many things: Dip, Omelet, in a quiche, in a soup, on bagels, on toasted bread…..
Acutally I noted your Sausage and Cheese Fritata, I guess you like Eggs…
You are invited to participate to my Game: How do you like your eggs?
For more information, please visit Celine’s Cuisine.
I love this site, a lot of good recipes.
Thanks
Thanks for the link to the Crispy Cook recipe and for reminding me to whip up some of this lusciousness with all the fresh young herbs springing up in the garden!
I just made this and I am very happy with the way it turned out. I think it would be awesome to use mascarpone as well. Thanks for the inspiration! Better and cheaper than the $6 of preservative infested cheese spreads at the store. :)
Made some today, it is phenomenal! Thanks for sharing.
you are very welcome :)
This was a great spread for deli-thin salami slices which I rolled up for appetizers, or happy-tizers as I call them! Instead of the salt/pepper, I used an equivalent amount of steak seasoning. Also didn’t have dried onion, so I finely minced some fresh. All was well as it had over a day to meld the flavors. YUM!
This looks awesome :) Can’t wait to try it
for how long can i store this recipe?
Yesina,
I’d say this could be stored for about 3 days if refrigerated and tightly covered. But honestly, I’ve never seen it last that long ;)