My Life Abroad: The Adventures of Two Birds
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Dec '09

Recipe: Rondele Garlic & Herb Cheese Spread

The real “Rondele”, you may have tasted at our last gathering, me Mum made it for Thanksgiving – I saw you eating it… well I saw my niece Madden eating it for sure! Here is the recipe just for you. Yummmmmm

The real thing found in any U.S. market is often used on crackers (Aussie translation: biscuits); as a dip for raw veges; or even as a spread on sandwiches, burgers and wraps. Here’s an easy and economical way to recreate the original using Philly Cream Cheese, Mixed Herb/Italian Seasoning (a dried blend of marjoram, thyme, rosemary, savory, sage, oregano and basil); finely minced garlic (I buy in a jar); and Onion Powder. Since the herbs are dry, the flavour is more subtle than fresh, even after the herbs soak up moisture from the cheese.  The original recipe calls for Philadelphia Whipped Cream Cheese but I don’t think they sell that in Australia yet (or possibly will ever).




150 grams (12 ounces) Philadelphia Cream Cheese (I use light cream cheese)
1-1/2 teaspoon finely minced fresh garlic
3/4 teaspoon Mixed Herb/Italian Seasoning
1/4 teaspoon Salt
1/8 teaspoon Onion Powder



Gently stir garlic, mixed herb seasoning, salt and onion powder into cream cheese.
Store spread in your refrigerator for at least a couple hours. Overnight is even better.
Stir once more before serving.



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