Rondele Garlic & Herbs Cheese Spread is one of our favorites. It’s wonderful spread on crackers, celery, bread, cucumber slices and more. We even add it to deviled eggs! Unfortunately, it comes in fairly small containers, which don’t last long when you have a bigger family.
This recipe makes a generous twelve ounce tub of creamy garlic and herb cheese spread.
The trick to making this is to mix the seasonings in without over-whipping or over mixing the whipped cream cheese. This is one case where using dry herbs, rather than fresh. The subtle flavor closely matches the store-bought version, without affecting the moisture levels of the cream cheese base.
Copycat Rondele Garlic & Herbs Cheese Spread
One 12-ounce tub Philadelphia whipped cream cheese **See Note
1 1/2 teaspoons finely minced fresh garlic
3/4 teaspoon McCormick Italian seasoning
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder
Place half of the cream cheese in a mixing bowl, sprinkle the seasonings over the top. Whip briefly to incorporate. Add the remaining cream cheese, whip again, briefly.
Transfer the mixture to an airtight container and refrigerate overnight for best flavor.
This delicious Boursin-style cheese spread goes wonderfully on crackers, breads of all type, sliced veggies, etc. Alternatively, if you’d like to make it more dip like, you can add two tablespoons of milk to the above recipe.
Whipped Cream Cheese
While we highly recommend that you use Philadelphia whipped cream cheese in the recipe to achieve the true clone flavor of Rondele garlic & herbs cheese spread, you can make your own!
Place twelve ounces of softened cream cheese in a stand mixer. Whip on medium, gradually adding two tablespoons of milk until the ingredients are light and fluffy.