Make Your Own Herbal Cream Cheese at Home
Fresh. Herbal. Irresistible.
Walk through any gourmet market, and you'll find tubs of artisan cream cheese blends—garlic and chive, garden herb, peppercorn, or lemon-dill. They're delicious... and expensive. But here’s a secret: you can easily make these at home, often for less than half the price—and with your own homegrown herbs.
🌿 What You'll Need
Base Ingredients
16 oz (2 blocks) of full-fat cream cheese, softened
2–3 tablespoons plain Greek yogurt or sour cream (optional, for tang and spreadability)
Pinch of fine sea salt
Fresh Herbs (choose a mix or theme):
Garlic chives or minced garlic
Fresh dill
Thyme or oregano
Parsley
Lemon zest or cracked pepper (optional flavor boosts)
🥣 How to Make It
Prep Herbs: Wash, dry, and finely mince your herbs.
Mix Base: In a bowl, mix softened cream cheese with your yogurt (if using).
Fold in Herbs: Add the herbs, salt, and optional ingredients.
Rest: Chill for 2+ hours so flavors meld.
Serve: Use on crackers, bagels, or as a dip with cucumbers or pretzels.
🧊 Storage Tips
Keeps 5–7 days in the fridge.
For firmer shapes (like logs), wrap in parchment and chill well.
Freeze in small batches for longer storage (though texture softens slightly upon thawing).
🌼 Bonus: Herb Pairing Ideas
Cream Cheese Flavor Herb Pairings
Classic Garlic & Chive Garlic, chives, parsley
Garden Herb Blend Dill, parsley, thyme, oregano
Zesty Lemon Pepper Lemon zest, black pepper, chervil
Smoky Paprika Smoked paprika, thyme, scallions
Try it once—and you'll never buy overpriced tubs again!
Want to start selling your blends at markets or online?
Our Track #2 Professional Guide gives you everything you need.
Until next time...
I am... Phil Wilson...
And, here's to living an Herbal Lifestyle With You!