Wild garlic cream cheese as a dip or spread
- Vegetarian - Vegan option - Gluten-free
Preparation time: 60 minutes - Difficulty level: medium
Ingredients for 8-10 portions:
- 2 handfuls of fresh wild garlic leaves (approx. 70g)
- 200 g sheep's cheese* or vegan alternative
- 200 g cream cheese* or almond cheese substitute
- a little lemon juice and grated zest of an organic lemon
- a little olive oil to refine
- fleur de sel, freshly ground pepper
- 2 handfuls of fresh wild garlic leaves (approx. 70g)
- 200 g sheep's cheese* or vegan alternative
- 200 g cream cheese* or almond cheese substitute
- a little lemon juice and grated zest of an organic lemon
- a little olive oil to refine
- fleur de sel, freshly ground pepper
Preparation:
Wash and dry the wild garlic leaves, remove the stalks and chop finely. Then add the cream cheese and puree into a fine creamy mixture.
Now drain the feta, crumble with a fork and mix in. Stir in the olive oil, lemon juice and zest and season with salt and pepper to taste.
Ideally leave to infuse overnight.
The spread will keep well sealed and refrigerated for approx. 5 days.
The wild garlic cream cheese has many uses as a spread, with potatoes, as a pasta filling in ravioli or cannelloni, as a dip with vegetables or fried mushrooms.
It is particularly sensational in combination with our Lower Rhine brown bread with apple syrup.
What do you like it best with?
