…not a typo, this is not cream cheese
1 cup Greek yoghurt, at least 10% fat
½ cup finely grated parmesan cheese
1 – 2 cloves of garlic, pressed
1 tablespoon honey
Mix the first four ingredients, then add salt to taste.
If you feel the cream is too thick, add a little olive oil.
To add a bit of a twist, I sometimes squeeze a bit of lime juice over the cream.
This gets better if allowed to sit for a few hours, or overnight, to develop the taste. Yummy with pasta and veggie mixes, or as dressing for salad.