Dips & Condiments

Honey Rosemary + Almond Cream Cheese

Yes, another flavoured cream cheese recipe from me – entertaining at home has become quite the normal finally, and I have discovered the pleasure have having various cheeses, condiments and crackers in the fridge and pantry – ready to be served within a jiffy.

When I got a pack of fresh rosemary, I had to find a way to make it last very long because greedy is my middle name – enter – cream cheese! Mixing it with cream cheese helps the shelf life, and also retains the delicious flavours – and paired with a hint of honey spicy crushed black pepper, and crunchy almonds, this one is quite the show stopper!


The Recipe


  • 200 g cream cheese
  • 1 tbsp honey
  • 1 tbsp chopped fresh rosemary
  • ½ tsp minced garlic (see notes)
  • 8-10 finely chopped almonds
  • pinch of salt
  • 1 tsp freshly cracked black pepper


  • Whisk the ingredients together
  • Refrigerate in an air tight container
  • Serve with plain or black pepper crackers for the best pairing!
  • Notes:
  • Raw garlic takes time to develop flavour, so if you are serving immediately, I suggest increasing the amount to 1 tsp or so. All the flavour ingredients are based on your own tastes, so feel free to up the quantities of rosemary or honey
  • If you like spicy, then go ahead and add some finely chopped green chilies or dried red chili flakes