Rosemary Cream Cheese Dip

Rosemary Cream Cheese Dip
Rate it!

Fast and easy, what could better?

We’ll get in a few more posts before February, but they’ll be a couple of easy dips for crackers, veggies, or pretzels; things like that. We decided to make dips, mainly for a church coffee hour, because they’re indeed easy, and, in this case, we had almost everything in-house. Which, since we’d just returned from a short vacation, means we didn’t have very many ingredients lying around.

This dip is simply from those hardworking folks back in the research department here at Scratchin’ It central, making it a full-up 100% original that you won’t find anywhere else. Of course, it’s possible that you’ll find similar recipes, but this is the original.

Rosemary Cream Cheese Dip

Yield: about 1 1/2 cups

Rosemary Cream Cheese Dip


  • 1/4 cup (60 g) sour cream
  • 1/4 cup (60 g) milk
  • Leaves from a three-inch sprig fresh rosemary
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 8 oz cream cheese
  • Freshly ground black pepper

Abbreviated Instructions

Place sour cream, milk, rosemary leaves, garlic, and salt in the bowl of a food processor. Process until smooth, scraping down the sides as necessary. Add cream cheese and process until smooth and creamy.

Taste, and adjust seasonings with salt and pepper.

Ingredient discussion:

We really suggest that you buy organic sour cream, or make it yourself. While we didn’t this time, we often make our own sour cream because it’s so easy. When we went to buy sour cream, we looked at the ingredients list: Cultured Cream, Skim Milk, Whey, Modified Corn Starch, Cultured Dextrose, Gelatin, Sodium Phosphate, Guar Gum, Carrageenan, Sodium Citrate, Calcium Sulfate and Locust Bean Gum. Whoa, what’s all that? Then, we looked at the organic version: Organic Cultured Cream, Microbial Enzymes. We think it’s worth a dollar more to avoid eating some of the ingredients in the non-organic version.

Procedure in detail:

making rosemary dip
To make sure that the garlic is finely minced, we processed it with just the sour cream and milk first.

Process. We want to make sure that the garlic is completely chopped, so we placed the sour cream, milk, rosemary, garlic, and salt in the bowl of a food processor and flipped it on. We let it run for a good minute, scraped down the sides of the bowl, and processed some more. We really, really, don’t like to hit chunks of raw garlic.

making rosemary dip
Once the cream cheese is added, the dip thickens up nicely.

Add cream cheese. Add the cream cheese and give it a couple of pulses to break up the block. Then flip the food processor back on and let it run until everything is smooth. Stop and scrape down the sides from time to time. If your dip is too thick, adjust by adding a bit more milk, but we think the amount listed above is perfect.

Finish by tasting and adding salt and pepper as needed.

Season. Taste, preferably by dipping whatever you’re serving alongside, then adjust seasoning with more salt and pepper as needed. Naturally, you can add more garlic and rosemary, too. As with all Scratchin’ It recipes, you’re in charge.

We liked this dip. It had a nice, light, rosemary flavor and a bit of garlic. It’s nice and creamy, not too thin and not too thick. And talk about easy — we don’t think you could get any easier. Overall, four stars.

Worth the trouble?

Leave a Reply

Your email address will not be published. Required fields are marked *