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