Cheese and Garlic Spread
This quick spread rests on three things — decent hard cheese, fresh garlic and a thick base. We use sour cream rather than mayonnaise, which keeps it fresher and less heavy. Use less garlic than you think you want: it opens up within half an hour and is twice as fierce by evening.
- Prep
- 10 min
- Total
- 10 min
- Servings
- 6
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
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What to use instead
Use sour cream instead of the mayonnaise entirely — lighter, though softer in texture.
Makes: about 350 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Grate the cheese
Grate the cheese finely — a fine grater is what gives a smooth, creamy spread rather than lumps.
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Step 2: Crush the garlic
Press the garlic or grate it on the finest holes so there are no sharp pieces.
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Step 3: Chop the dill
Chop the dill finely, tender stalks included — they carry the most aroma.
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Step 4: Combine
Mix the cheese, garlic, dill, sour cream and mayonnaise until smooth. If it feels stiff, add another spoon of sour cream.
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Step 5: Season
Add salt and pepper and taste: hard cheese is already salty, so it usually needs very little.
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Step 6: Serve
Spread on fresh or toasted bread, or serve it in a bowl with crackers and vegetable sticks.
Tips & variations
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Tip
Let it sit in the fridge for 20 minutes: the garlic opens up and the flavour pulls together.
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Variation
A spoon of grated horseradish or finely chopped walnuts makes it far more interesting.
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Swap
Use sour cream instead of the mayonnaise entirely — lighter, though softer in texture.
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Storage
Keeps 3 days in a sealed jar, getting sharper by the day.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 190 kcal | 1,140 kcal |
| Protein | 9 g | 54 g |
| Fat | 15 g | 90 g |
| Carbohydrates | 3 g | 18 g |
Approximate values calculated from standard ingredient data.
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