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Garlic Herb Cheese Log Recipe
Ash Tyrrell

Garlic Herb Cheese Log Recipe

I still remember the first time I made this garlic herb cheese log—it was one of those recipes that looked fancy but turned out to be surprisingly easy. I mixed everything up, rolled it, chilled it, and suddenly I had a party-worthy appetizer sitting in my fridge.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • Cream cheese – 16 oz full-fat, softened: Softened cream cheese blends smoothly and creates a rich, creamy base, so always let it sit at room temperature before mixing.
  • Sharp cheddar cheese – 1 cup freshly grated: Freshly grated cheddar melts better into the mixture and delivers a bolder, tangier flavor than pre-shredded cheese.
  • Garlic – 2 cloves minced: Fresh garlic adds strong, savory depth and works much better than garlic powder for this recipe.
  • Fresh parsley – 2 tablespoons finely chopped: Parsley adds a fresh, clean taste and gives the cheese log a vibrant color.
  • Fresh chives – 2 tablespoons finely chopped: Chives provide a mild onion flavor that complements the garlic without overpowering the cheese.
  • Fresh dill – 1 tablespoon chopped: Dill adds a subtle herbaceous brightness that balances the richness of the cream cheese.
  • Salt – ¼ teaspoon: A small amount enhances all the flavors without making the cheese taste salty.
  • Black pepper – ¼ teaspoon: Freshly ground black pepper adds gentle heat and depth to the overall flavor.
  • Crushed nuts pecans or walnuts – ½ cup: Nuts create a crunchy outer coating and add a delicious contrast to the creamy center.

Method
 

  1. In a large bowl, I combine the softened cream cheese and grated cheddar. Mixing until smooth is key, so I take my time here. A creamy base ensures every bite tastes balanced.
  2. Next, I stir in the minced garlic, salt, and black pepper. This step builds the savory backbone of the recipe. I always taste at this stage to adjust seasoning if needed.
  3. I fold in the parsley, chives, and dill gently. Mixing lightly keeps the herbs vibrant and evenly distributed. The aroma at this point is already amazing.
  4. I transfer the mixture onto plastic wrap and shape it into a log. Rolling tightly helps it hold its form later. Don’t worry about perfection—the coating hides small flaws.
  5. I spread the chopped nuts on a cutting board and roll the log over them. Pressing lightly helps the nuts stick evenly. This step adds texture and visual appeal.
  6. Finally, I wrap the log tightly and refrigerate it for at least two hours. Chilling firms it up and allows the flavors to meld beautifully.

Notes

  • I always use room-temperature cream cheese for the smoothest texture.
  • I let the log chill overnight when I have time—it tastes even better the next day.
  • I toast the nuts lightly for extra flavor and crunch.
  • I taste and adjust seasoning before shaping, so I’m not guessing later.
  • I keep the log tightly wrapped to prevent it from absorbing fridge odors.