Mix the cream cheese, garlic and finely diced ham with a hand mixer. Add enough cream that it becomes a creamy mass. No other spices are added because the cooked ham is salty enough. You can also use creamy yogurt instead of cream.
Put in a suitable bowl and sprinkle well with herbs, e.g. parsley or chives. It tastes best if you let it steep in the refrigerator for a day.
We tried everything on savory biscuits, but Tuc tastes best with it. I always make the garlic bomb on barbecues. But then with 10 packages of cream cheese for about 15 to 20 people. Distributed in small bowls, everyone at the table can eat properly.
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