Garlic cream at its best

Ingredients for 1 servings:

• 2 pkt. cream cheese, natural, e.g. Philadelphia
• 250 g margarine, reduced fat, e.g. Lätta
• 1 pinch of sea salt
• 1 pinch of freshly ground pepper or chili
• 1 pinch of nutmeg
• 1 dashes lemon juice
• 1 bunch of chives
• 2 cloves garlic

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Combine the Philadelphia and Lätta in a bowl. There should be about twice as much Philadelphia as Lätta. Add a small pinch of ground sea salt, a little ground pepper (or some dried and finely chopped chili), and a pinch of ground nutmeg. Then add a small squeeze of lemon juice. Not too much, or it will be a bit too acidic. Finely chop the chives and press the garlic. Use 1-1.5 cloves of garlic if using “Asian single-bulb” garlic. Alternatively, use 2-2.5 cloves if using regular garlic. Combine everything in a bowl and mix thoroughly. Let it sit in the refrigerator for a few hours and mix thoroughly again before serving. This cream tastes delicious with fresh baguette or similar.