Three cream cheese spreads – sweet, smoky, or herby – all made with stuff already in your fridge! No preservatives, no fuss, and totally lunchbox-approved.
1. Herb & Garlic Cream Cheese (with optional sweet pickle twist)
Ingredients:
* 260 g cream cheese (light or regular)
* 2 table spoons of plain Greek yogurt or cottage cheese
* 1 small garlic clove, finely grated or pressed (or more if you like)
* 1–2 tbsp chopped fresh herbs (parsley, dill, chives, basil, thyme — any combo)
* 1–2 tsp lemon juice
* Salt and pepper to taste
* Optional: 2–3 slices of sweet sandwich pickles, finely chopped
Instructions:
1. Blend cream cheese with yogurt or cottage cheese until soft.
2. Add garlic, herbs, lemon juice, and seasoning. Mix well.
3. Stir in chopped pickles if using.
4. Chill before serving.
2. Salmon & Dill Cream Cheese (with caper option)
Ingredients:
* 260 g cream cheese (light or regular)
* 2 table spoons of plain Greek yogurt or cottage cheese
* 60–80 g cooked salmon, cooled and flaked
* 1–2 tbsp chopped fresh dill
* 1 tsp lemon juice
* ½ small garlic clove, grated (optional)
* Salt and pepper to taste
* Optional: 1 tbsp capers, chopped
Instructions:
1. Blend cream cheese with yogurt or cottage cheese until smooth.
2. Add salmon, dill, lemon juice, and seasoning.
3. Fold in capers at the end for a flavor boost.
4. Serve chilled.
3. Sweet Cinnamon Apple Cream Cheese (no cottage cheese)
Ingredients:
* 260 g cream cheese (light or regular)
* 1 medium Gala or Honeycrisp apple, peeled and finely chopped
* Splash of water or lemon juice (for steaming)
* 1–2 tsp maple syrup or honey (to taste)
* ½ tsp cinnamon
* Optional: pinch of nutmeg or vanilla extract
Instructions:
1. Steam or sauté chopped apples with water or lemon juice until soft (5–7 min).
2. Stir in maple syrup and cinnamon. Let it cool fully.
3. Mix with cream cheese. Blend well or swirl for texture.
4. Serve cold with bagels, toast, or fruit slices
