Served on crackers, this savory cheese spread is perfect for whetting the appetite before the big dinner.

Ibby
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil, olives and lemon juice. Transfer to desired mold, and chill in the refrigerator at least 2 hours before serving.

    Advertisement

Nutrition Facts

53.2 calories; 1.2 g protein; 0.9 g carbohydrates; 15.4 mg cholesterol; 63.5 mg sodium. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2005
OMG! I made this for my boyfriends Art Gallery reception and people were begging me for this recipe! Very tasty...The only thing I changed was I used lite Cream cheese and I rosted some garlic cloves threw those in rather then minced garlic. Thank you for an awesome recipe. Read More
(26)

Most helpful critical review

Rating: 3 stars
01/14/2011
This recipe was just OK to me. Though I didn't dislike it I have so many spread recipes that I like so much more. Read More
(3)
75 Ratings
  • 5 star values: 44
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/18/2005
OMG! I made this for my boyfriends Art Gallery reception and people were begging me for this recipe! Very tasty...The only thing I changed was I used lite Cream cheese and I rosted some garlic cloves threw those in rather then minced garlic. Thank you for an awesome recipe. Read More
(26)
Rating: 4 stars
01/11/2006
I doubled this recipe for a New Year's party. Using 4 Tbsp. of lemon juice was a big mistake! Too lemon-y. Ugh. But okay on a Wheat Thin. I can't comment on the original recipe but I will NOT be using that much juice again (only 1 Tbsp. for the normal serving size). Other than that everyone seemed to enjoy the cheese ball. I would make this again. I also think it's easy to adjust by adding some different herbs. Overall it's a keeper. Read More
(21)
Rating: 5 stars
08/22/2005
This is really good-let this sit in the fridge a while before serving so the flavors can blend properly. Read More
(16)
Advertisement
Rating: 5 stars
01/30/2004
I served this to my family and guests during the holidays---EVERYONE loved it! I was concerned about the herbs being too "serious " but it was perfect and I'll make it again. Read More
(13)
Rating: 4 stars
11/19/2005
I thought that this was really good. I served it on some sliced baguette toasts brushed with a little olive oil. I love garlic and I never care how much garlic something has but I served this at a get together and some people weren't crazy about how strong the garlic came through (so if you are serving it at something...I would suggest only 1 clove of garlic.) Read More
(12)
Rating: 5 stars
12/18/2008
Great flsvour.... I used 1 large clove of garlic and 1 tsp lemon & dill seasoning and being the winter time I used all dry ingredients 1 tsp of each and it was absolutely wonderful. I will definately make this again and in the summer I will try fresh herbs... thanks for the good recipe. Read More
(11)
Advertisement
Rating: 5 stars
11/19/2005
This is good stuff. I am not sure where I originaly found this recipe but i have been making it for a long time. Since it is "seriously herby" I use it to stuff veges. Like hollowed out cherry tomatoes and radishes celery snow peas and cucumber rounds. Every time I make them people ask me for the recipe. Read More
(11)
Rating: 5 stars
03/07/2008
I couldn't understand what I was doing wrong with this when the softened cream cheese was so difficult to combine with the other ingredients. So I added a little milk and beat it with an electric mixer. That was a bad idea. As it sits in the fridge it somehow comes together and softens. Our friends loved the flavor but I thought it was too runny so next time I'll stick to the original recipe. I think I might try whipped cream creese too. Read More
(10)
Rating: 4 stars
09/09/2008
Pretty good stuff. I don't like olives so left that out. I made only part of the recipe just for me to try it out used on Club crackers. This is very easy to make which is a real plus especially if making for a gathering to keep the work load down. I do have to add though that trying to put it in a mold seemed like a terrible idea because it's just too sticky. Won't be trying that again... just make a ball or something. Read More
(10)
Rating: 3 stars
01/14/2011
This recipe was just OK to me. Though I didn't dislike it I have so many spread recipes that I like so much more. Read More
(3)