Serious herb cheese spread

    10 min

    Savoury cheese spread perfect on crackers to whet the appetite before the big dinner.

    48 people made this

    Serves: 32 

    • 1 (200g) tub cream cheese, softened
    • 2 cloves garlic
    • 3 spring onions, chopped
    • 1/2 teaspoon mustard
    • 1/2 teaspoon Worcestershire sauce
    • 4 tablesppons chopped fresh parsley
    • 4 tablespoons chopped fresh dill
    • 4 tablespoons chopped fresh basil
    • 4 tablespoons chopped black olives
    • 2 tablespoons lemon juice

    Prep:10min  ›  Ready in:10min 

    1. Combine all the ingredients and mix well. Refrigerate for at least 2 hours.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    This is not your average cream cheese spread; this is something special indeed! I used slightly less then 1/4 cup of each herb and an extra garlic clove, and it was perfect. I tasted it before adding the lemon juice and I have to say that the lemon really brightened the flavor. I used kalamata olives and was glad that I didn’t use canned black olives. This spread will become one of our staples when we have an all appetizer gathering. Finding this recipe felt a little like winning the lottery! Thanks!  -  01 Feb 2006  (Review from Allrecipes US | Canada)


    OMG! I made this for my boyfriends Art Gallery reception and people were begging me for this recipe! Very tasty...The only thing I changed was I used lite Cream cheese and I rosted some garlic cloves threw those in rather then minced garlic. Thank you for an awesome recipe.  -  18 Dec 2005  (Review from Allrecipes US | Canada)


    I doubled this recipe for a New Year's party. Using 4 Tbsp. of lemon juice was a big mistake! Too lemon-y. Ugh. But okay on a Wheat Thin. I can't comment on the original recipe, but I will NOT be using that much juice again (only 1 Tbsp. for the normal serving size). Other than that, everyone seemed to enjoy the cheese ball. I would make this again. I also think it's easy to adjust by adding some different herbs. Overall, it's a keeper.  -  11 Jan 2006  (Review from Allrecipes US | Canada)