Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Parsley Garlic Cream Cheese

  • Author: Jessie
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: Makes about 1.5 cups 1x

Description

Easy parsley garlic cream cheese to elevate your breakfast routine.


Scale

Ingredients

  • 8 oz. cream cheese
  • 1 cup fresh parsley
  • 1 clove garlic, peeled
  • salt and pepper to taste

Instructions

  1. 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.
  2. Serve immediately or store in an airtight container in the fridge for up to a week.

Notes

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.

Nutrition

  • Calories: 67