Garlic & herb cream cheese from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 190) by Ina Garten

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Notes about this recipe

  • averythingcooks on December 15, 2025

    With around 3 oz of "already beaten smooth" cream cheese in my fridge, I used 2 tbsp of my freezer stash of "fresh herb ranch" made with parsley, dill & chives (ie no scallions needed). This blend is not "equal parts" and so I find it nicely balanced. I added the milk slowly, stopping early & I did not miss the salt that I actually forgot to add. I will happily eat this with a morning bagel until it's gone & will make it again for sure.

  • anya_sf on January 23, 2020

    Made 1 day ahead. This would be great on crackers with some tomato as hors d'oeuvres. The dill was fairly strong.

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