Put the cream cheese in a bowl. Add the butter and stir briefly. Press the garlic clove through the garlic press and add.
How many of them you take depends on how you like it. Personally, I think 1 is not enough - 2-3 optimal (depending on size). Please note, we`re talking about cloves of garlic - not whole bulbs of garlic.
And now comes the really labor-intensive part of it - stir, stir, stir (so really not just briefly).
Then place the mass in a bowl with a closed lid in the refrigerator - preferably 1 day, but at least overnight - so that the garlic can soak through and the mass is firm.
The plucked tastes best when you simply smear it on a slice of baguette (which is still lukewarm).
Tip: Garlic powder can of course also be used instead of fresh garlic cloves - but it tastes better with fresh garlic cloves.
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