Rondele Garlic & Herbs Cheese Spread
By Todd Wilbur
The real thing found in the deli section of your market is used on crackers, as a dip for raw vegetables, or even as a spread on sandwiches, burgers, and wraps. Now I've come up with an easy way to duplicate Rondele using a 12-ounce tub of whipped cream cheese—so you'll happily get three times the amount of the 4-ounce original! Just be sure when mixing your version that you don't over mix, or you will destroy the fluffiness of the whipped cheese. The Italian seasoning included here is a dried herb blend (usually marjoram, thyme, rosemary, savory, sage, oregano, and basil) found near the other bottled herbs and spices in your market. I used McCormick brand for this Rondele garlic & herbs cheese spread clone recipe, but any brand should work fine. Since the herbs are dried, the flavor is more subtle than it would be with fresh herbs, even after the dried bits soak up moisture from the cheese. And that's just want we want for a good clone.
This recipe is available in
- One 12-ounce tub Philadelphia whipped cream cheese
- 1 1/2 teaspoons finely minced fresh garlic
- 3/4 teaspoon Italian seasoning
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/8 teaspoon onion powder
- Do This
Gently stir the garlic, Italian seasoning, salt, and onion powder into the whipped cream cheese. Store the spread in your fridge for at least a couple hours. Overnight is even better. Stir once more before serving.
Makes 12 ounces.
You can substitute blocks of cream cheese for the whipped called for above. Simply whip with your electric mixer on high speed until the cream cheese has a nice, creamy, whipped consistency.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.