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Reviewed: May 11, 2008

We really enjoyed this recipe. It was great with some wheat thins and also ritz crackers. I did add 2 tablespoons of milk hoping that it could still be spreadable while it was still cold, but it didn't happen. Maybe the milk helped soften the dry herbs, I didn't have any problems with it. Will definitely make this again. *not recommended for parties in which people want to impress others, but great for family and such - fantastic for garlic lovers :o)

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Soifua

	Cooking Level: Expert Home Town: Kahuku, Hawaii, USA Living In: Santa Clarita, California, USA
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Reviewed: May 3, 2008

This was pretty good, and is a good base idea. Like others, I'd cut the butter by up to half. The oregano was just too much for me, too, so I'd leave that out next time, and increase the dill a bit. I didn't mind the dry herbs, just the strong oregano flavor. It would also be good with goat cheese rather than cream cheese. We ate it as a snack on bagels! N*R

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Keni

	Cooking Level: Intermediate
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Reviewed: Apr. 24, 2008

This was good, I served it with raw veggies. I will cut back on the butter next time, but even with the whole amount it was good, just a little too much for my taste. N*R

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ambibambi

	Cooking Level: Intermediate
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Reviewed: Apr. 21, 2008

This is pretty good, but I'm tasting the butter/margarine/whatever this recipe called for pretty strongly. I would cut that back to maybe 1/2 stick so it wouldn't be as prominent a taste for me. Otherwise, quick and easy and it keeps well. I made this 2 days ago and am just getting around to trying it! Good for crackers or bagels. Thanks! N*R Go to Recipe Exchange for more info on N*Rs.

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Apr. 20, 2008

This recipe is a good base but I would make a few changes. I didn't like the texture of the dry herbs. I thought they would soften up by the next day but mine didn't. Next time I would use fresh. Normally, I am the biggest garlic fan but the flavor was overwhelming. I used two large cloves so next time I would cut back on that some.

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iceemama

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Apr. 20, 2008

Really tasty and easy! Had some this morning on my Ezekiel sesame toast - really good (escpecially with the sesame seeds on the toast - yum!), even though I thought the garlic might be too strong (particularly in the morning!) it was not too strong at all. This would be great on one of those "everything" bagels. Since I can tell I'll be making this again, I will probably try with reduced fat cream cheese/butter next time, but other than that I don't recommend any other changes - it's excellent as stated! Thanks for sharing! N*R

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Christine M

	Cooking Level: Intermediate Home Town: Hopedale, Massachusetts, USA Living In: Holden, Massachusetts, USA
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Garlic and Herb Cream Cheese

Reviewer:

Soifua

Reviewer:

Keni

Reviewer:

ambibambi

Reviewer:

pomplemousse

Reviewer:

iceemama

Reviewer:

Christine M