Garlic & Herb Cream Cheese Log

Ingredients

• 227 gcream cheese, softened
• 8 gcornflour (if not using block cream cheese)
• 1 teaspoonminced garlic or garlic powder
• to tastesalt and pepper
• 15 gfresh curly parsley, finely chopped

Instructions

1. 1

   Mix the cheese

   In a medium bowl, beat the softened cream cheese with the cornflour, if using, and garlic until combined.

2. 2

   Season the mixture

   Add salt and pepper to taste, then mix again.

3. 3

   Line the tin

   Line a loaf tin with cling film.

4. 4

   Add the parsley

   Spread an even layer of chopped parsley over the cling film in the tin.

5. 5

   Spread the cheese

   Gently spread the cream cheese mixture over the parsley.

6. 6

   Chill briefly

   Cover the tin with cling film and chill for 30 minutes.

7. 7

   Lift the mixture

   Use the cling film lining the tin to lift the cream cheese mixture out and place it on a flat surface.

8. 8

   Check the coating

   The underside of the cream cheese should now be coated with parsley.

9. 9

   Shape the log

   Starting at a short end, lift one end of the cling film to gently roll the coated cream cheese into a log.

10. 10

    Chill to serve

    Put the log on a serving dish, cover it and chill for at least one hour before serving.

What is a cream cheese log?

A cream cheese log is a simple American appetiser: seasoned cream cheese is shaped into a log and coated with herbs or other toppings. This version uses garlic for savouriness and curly parsley for a fresh, green outer layer.

The method gives the log a neat coating without needing to roll the whole mixture by hand. Chilling helps it hold its shape for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 104 calories, 1g protein, 2g carbs, 9g fat.

The cream cheese supplies most of the fat and energy, while the small amount of garlic and parsley contributes little to the total carbohydrates or protein. Pair a serving with vegetable sticks or wholegrain crackers for a more varied plate.

Choosing the cream cheese

Block cream cheese: softened block cream cheese is usually firm enough to shape without a binder. The recipe includes cornflour only if you are not using block cream cheese.

Softening: let the cheese soften enough to beat smoothly, but avoid warming it until oily or runny.

Getting the parsley coating right

Chopped parsley: finely chop it so the pieces form an even coating and cling to the cheese. Spread a layer across the lined tin before adding the mixture.

Even coverage: gently spread the cream cheese over the herbs so the underside picks them up. The parsley on that side becomes the outside when you roll the log.

Rolling without a mess

Use the cling film: after the first 30-minute chill, lift the cheese out with the lining and set it on a flat surface. The mixture should be easier to handle than when freshly mixed.

Short end first: lift the cling film at one short end to guide the roll. Work gently so the coating stays in place and the log remains intact.

Chilling and serving

First chill: the 30-minute rest helps the mixture firm up enough to lift and shape. If it still feels very soft, handle it carefully while following the same method.

Final chill: cover the shaped log and chill for at least one hour before serving. Serve it on a dish with crackers, crispbread or sliced vegetables.

Seasoning the mixture

Garlic: minced garlic gives the mixture a fresh, direct flavour, while garlic powder offers an alternative. Mix it thoroughly into the cream cheese so it is distributed throughout.

Salt and pepper: season to taste before shaping. Crackers can be salty, so consider that when deciding how much salt to use.

Recipe notes & tips

• Finely chop the parsley so it coats the log evenly.
• Beat the cream cheese until smooth before spreading it into the tin.
• Use the cornflour only if you are not using block cream cheese.
• Spread the parsley in an even layer so the finished coating has fewer bare patches.
• Lift and roll the mixture using the cling film rather than pulling directly on the soft cheese.
• Allow at least one hour of chilling after shaping before serving.

Variations

• Add chives: mix finely chopped chives into the cream cheese for an extra savoury note.
• Use dried herbs: replace some of the parsley coating with dried herbs for a different flavour.
• Add lemon zest: mix a little finely grated lemon zest into the cheese for a brighter taste.
• Try smoked paprika: add a pinch to the cheese mixture for gentle warmth and colour.
• Change the coating: use finely chopped toasted nuts instead of some of the parsley.

Common mistakes to avoid

• Skipping the first chill: the mixture may be difficult to lift and roll; chill it for 30 minutes as directed.
• Using parsley pieces that are too large: they can make the coating uneven; chop the parsley finely.
• Spreading the cheese too firmly: this can disturb the herb layer; ease the mixture over it gently.
• Rolling without the cling film: the soft mixture can stick to your hands; use the film to guide the roll.
• Serving straight after shaping: the log may not hold its form; chill it for at least one hour before serving.

How to store

Keep the covered log refrigerated and use it within 3–4 days. Serve chilled; this recipe does not require reheating.

Frequently asked questions