Garlic Spread


1 pkg.  8 oz. cream cheese ( 240g ), softened 
1/2 cup softened margarine 
2 tablespoons sour cream 
1 tablespoon finely chopped onion 
2 teaspoons minced garlic 
1 tablespoon finely chopped parsley 
1 teaspoon finely chopped basil leaves 
1/2 teaspoon thyme leaves 
salt and ground white pepper to taste


  • In food processor or blender combine all ingredients and process until smooth. 
  • Cover and refrigerate until ready to serve. 
  • Serve with crackers and breads.

Recipes for Spreads:

Real Cooking

Garlic is most often used as a seasoning or condiment, and is believed to have some medicinal value[1], notably against hypertension. When crushed or finely chopped it yields allicin, a powerful antibiotic and anti-fungal compound.

Because of its wide cultivation, its origins are uncertain; it has been traced to both southwest Siberia and Sicily, where it grows wild. It is related to onions and lilies. The domesticated garlic plant does not produce seeds, but is grown from bulbs. These bulbs, whose segments are usually called "cloves" by cooks, are the part of the plant most commonly eaten, though some cooks also use the early spring shoots.

It has long, narrow, flat, obscurely keeled leaves, a deciduous spathe, and a globose umbel of whitish flowers, among which are small bulbils. The bulb has membranous scales, in the axils of which are 10 or 12 cloves, or smaller bulbs. From these new bulbs can be procured by planting out in late winter or early spring.