Savory Cheesecake Spread Recipe
Our special recipe, served with assorted crackers.
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Ingredients
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Cheesecake Spread Base
Flavor Add-ins
Garnish & Serving
Method
Cheesecake Spread Base
- 1
Soften and combine
Remove cream cheese from the refrigerator 30–60 minutes before starting so it softens. Place the 16 oz cream cheese in a large mixing bowl.
- 2
Beat base ingredients
Using an electric mixer or a sturdy whisk, beat the softened cream cheese until smooth and creamy (about 1–2 minutes). Add 1 cup sour cream, 2 tablespoons cream, 1 tsp granulated garlic, 1 tsp onion powder, 1 tablespoon Worcestershire sauce, and 1 teaspoon lemon juice. Beat on low–medium until fully combined and smooth, scraping the bowl down once or twice (about 1–2 minutes).
- 3
Season
Add 3 teaspoons salt and 1 teaspoon freshly ground black pepper. Taste and adjust: the salt amount is for the full batch and can be reduced to 1–2 tsp if you prefer less sodium. Mix briefly to incorporate.
Flavor Add-ins
- 4
Prepare add-ins
If not already done, finely chop fresh dill (2 tbsp), chives (2 tbsp) and sun-dried tomatoes (3 tbsp). If using bacon, cook until crisp, drain on paper towels and crumble to yield about 4 tbsp.
- 5
Fold in cheeses and herbs
Fold 1 cup shredded sharp cheddar, the chopped dill, chopped chives, 3 tbsp sun-dried tomatoes, and 4 tbsp crumbled bacon into the cream cheese base using a rubber spatula. Fold just until evenly distributed; avoid overworking or whipping to keep a thick, spreadable texture.
- 6
Adjust consistency
If the spread is too thick for your preference, stir in up to 1–2 additional tablespoons of cream or sour cream, 1 tablespoon at a time, until you reach a smooth, spreadable consistency.
Chill & Serve
- 7
Chill to meld flavors
Transfer the spread to a serving bowl or small springform/ramekin for a cheeselike presentation. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to meld and firm slightly.
- 8
Garnish and present
Before serving, sprinkle 1 tbsp additional sliced chives over the top and drizzle with 1 tsp olive oil if desired. Serve chilled or at cool room temperature with assorted crackers alongside. Leftovers keep well covered in the refrigerator for up to 4 days.