Cheese & Herb Spread.
Submitted by laan
No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.
YIELD
1 cupPREP
10 minCOOK
0 minREADY
10 minThis cheese spread mixes sharp mature cheddar into a soft cheese and yogurt base with fresh chives and parsley for a spread that’s creamy, herby, and punchy all at once. No cooking required. Just mix, season, and it’s ready.
The low-fat soft cheese and yogurt keep it lighter than an all-cheddar spread while still delivering real cheese flavor. The garlic purée adds a mellow warmth without the bite of raw minced garlic.
This works cold as a spread on bread, crackers, or pitta, but it also doubles as a toast topping. Pop it under the grill until it bubbles and you’ve got something completely different: melty, golden, and rich.
Pro Tips
- Use mature or extra-mature cheddar for the strongest flavor. Mild cheddar gets lost once mixed with the soft cheese.
- Grate the cheddar as finely as possible so it blends smoothly into the spread without lumps.
- Beat everything together thoroughly. A chunky spread won’t hold together on bread or melt evenly under the grill.
- This freezes brilliantly for up to 3 months. Thaw overnight in the fridge and stir well before using.
Variations
- Add a pinch of smoked paprika for a subtle smoky note.
- Swap chives for spring onions and parsley for dill for a different herb profile.
- Stir in sun-dried tomatoes (finely chopped) for color and a sweet-tangy bite.
Ingredients
Directions
In a medium sized bowl mix together the soft cheese and garlic purée if using.
Add the cheddar cheese, chives, parsley and yogurt, beating together until combined.
Season with a little black pepper.
Use as a spread for bread, crisp breads or pitta bread or as a toast topping and grill until bubbling.
Keep covered in the fridge and use within 3 days.
It may be frozen for up to 3 months.
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