This easy parsley garlic cream cheese spread is sure to be a hit! Fresh garlic and parsley combine with soft cream cheese for a fun and unique spread that’s perfect for big brunches and busy weekday breakfasts alike. Vegetarian.
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Is it even really a “recipe” if all I’m telling you to do is put three things in a food processor?
Let’s?go with yes.
This parsley garlic cream cheese is cuh-raaaaaaazy simple and cuh-raaaaaaazy delicious, which generally make up 100% of the qualities I’m looking for in a recipe.
It’s based on a popular spread from one of our favorite Ithaca spots (that’d be Collegetown Bagels, yumm-o), and after I mastered a homemade version of their Rosemary Salt Bagels (REMEMBER THESE SALTED ROSEMARY WHEAT?BAGELS?) a homemade version of their?parsley garlic cream cheese was?our top priority.
We tend to use this cream cheese on bagels (pumpernickel or rosemary salt are my fa-ha-haaaaaavorite combos with this particular cream cheese blend) but it’s also great spread on a piece of toast and topped with a fried egg or mixed into your favorite pasta sauce. There’s just enough herb and garlic flavor to be interesting, and the soft whipped cream cheese?makes the whole thing taste like a positively luscious bite of summertime.
Use whatever garden herbs you have on hand if you’re short on parsley – basil, chives, and cilantro are all good options – and feel free to dial the garlic up or down to suit your own tastes. You could also use roasted garlic in place of the plain clove if you’re feeling ambitious (I wasn’t).
This easy cream cheese spread is fancypants enough for the fancypants-iest of brunch parties, but simple enough for a quick breakfast on busy mornings. Make a big batch and keep it in the fridge to use all week, or do a swan dive right into the food processor bowl (take the blade out first, please!) and down the whole thing in one sitting. There’s no judgment here.
Easy parsley garlic cream cheese to elevate your breakfast routine.
- 8 oz. cream cheese
- 1 cup fresh parsley
- 1 clove garlic, peeled
- salt and pepper to taste
- Place all ingredients in a food processor. Pulse a few times, then scrape down the sides of the bowl and pulse again until you have a smooth spread.
- Serve immediately or store in an airtight container in the fridge for up to a week.
This cream cheese is great on toasted bagels, but it’s also delicious mixed into a hot pasta sauce or as a topping for grilled proteins!
Use whatever herbs you have on hand if you’re out of parsley – chives, basil, or cilantro would all be great choices.
Depending on the strength of your food processor, you may need to bring the cream cheese to room temperature or break it up with a knife before you blend it. My regular countertop food processor cut through the cream cheese quickly and effortlessly (shoutout to Cuisinart! <– affiliate link) but when I tested this with a smaller, less powerful food processor attachment the blades had more trouble cutting through the cream cheese. If your food processor is being finicky (or if you don’t have one!) you can soften the cream cheese, chop the rest of the ingredients by hand, and mix it up with a spoon.
- Calories: 67