Herb Cream Cheese Dip (Herb Coeur a La Creme)

By Becky Hardin

Updated Oct 23, 2025

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My Herb Cream Cheese Dip is a simple yet delicious dip that’s perfect for any party or occasion. Whenever I serve it, my guests devour it! Savory, tasty, and super easy to prepare, there are so many ways to use this creamy dip besides dipping.

Easy Cream Cheese Dip Recipe

I love cheese in all forms. I like baked cheese, I like cheese dips, I like cream cheese! They are all amazing, but I’m always on the lookout for new cheese recipes. This Herb Cream Cheese Dip is my latest creation, and it’s simple and absolutely delicious.

Every party needs an easy dip to serve with crackers, bread, or veggies. I find this savory cream cheese is right at home at the center of a cheese plate, but it shines even when served on its own. Guests can dip their hearts out with this Herb Coeur a la Crème recipe. It’s the perfect thing to serve at Christmas, New Year’s, or for any holiday gathering.

Most often, I make this delicious, savory cream cheese recipe to use as a dip or as a spread, but sometimes it ends up as a topping to add a creamy, cheesy flavor to other dishes. The other great thing I like about this cream cheese dip is that I can use whatever herbs I have on hand, so often I’ll use parsley, sage, basil, or thyme.

Recipe Card

Herb Cream Cheese Dip

4.80 from 39 votes

Prep: 20 minutes mins

Total: 20 minutes mins

Servings: 8

Author: Becky Hardin

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Herb Cream Cheese Dip is the perfect appetizer for any party, though it’s just as delicious for the holidays! Rich and savory, it's a cream cheese spread that everyone will love.

Step-by-step photos can be seen below the recipe card.

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Equipment

• Hand Mixer
• Fine Mesh Sieve or strainer
• Cheesecloth

Ingredients 

1x2x3x

• ▢ 12 oz. cream cheese room temperature (1½ bricks)
• ▢ 1 cup heavy cream
• ▢ 3 tbsp minced green onions scallions
• ▢ 2 tbsp minced fresh dill
• ▢ 1 tbsp minced fresh chives
• ▢ 1 tbsp lemon zest (from 1 lemon)
• ▢ 1 tbsp freshly-squeezed lemon juice (from ½ lemon) – do not use bottled
• ▢ 1 tsp fine sea salt or kosher salt
• ▢ ½ tsp freshly ground black pepper
• ▢ ⅛ tsp crushed red pepper flakes optional

Video

Instructions 

• Use a hand mixer fitted with the whisk attachment to beat the cream cheese. Whisk until smooth.
  12 oz. cream cheese
• Set the mixer to low speed and slowly add the heavy cream until well incorporated. Add the green onion, dill, chives, lemon zest, lemon juice, salt and pepper(s). Whisk until the mixture thickens and firms.
  1 cup heavy cream, 3 tbsp minced green onions, 2 tbsp minced fresh dill, 1 tbsp minced fresh chives, 1 tbsp lemon zest, 1 tbsp freshly-squeezed lemon juice, 1 tsp fine sea salt, ½ tsp freshly ground black pepper, ⅛ tsp crushed red pepper flakes
• Line a 6-inch mesh strainer or sieve with two layers of cheesecloth. Pour the cream cheese mixture into the cloth, press slightly and smooth the top. Fold any excess cheesecloth over the top of the cream cheese mixture. Place the mesh strainer over a small bowl to catch liquid that will drain through the cheesecloth. Cover with plastic wrap and refrigerate overnight or up to 3 days.
• When ready to serve, invert the cream onto a serving plate and discard the drained liquid.
• Serve with crackers or fresh vegetables.

Becky’s Tips

Recipe adapted from Ina Garten.

Serving: 2tablespoonsCalories: 252kcalCarbohydrates: 4gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 77mgSodium: 433mgPotassium: 98mgFiber: 0.2gSugar: 3gVitamin A: 1065IUVitamin C: 3mgCalcium: 65mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Herb Cream Cheese Dip Step by Step

Beat the cream cheese: Use a hand mixer fitted with the whisk attachment to beat 12 oz. of room-temperature cream cheese. Whisk until smooth.

Add the herbs: Set the mixer to low speed and slowly add 1 cup of heavy cream until well incorporated. Add 3 tbsp of minced green onion, 2 tbsp of minced fresh dill, 1 tbsp of minced fresh chives, 1 tbsp of lemon zest, 1 tbsp of lemon juice, 1 tsp of salt, ½ tsp of ground black pepper, and ⅛ tsp of crushed red pepper flakes. Whisk until the mixture thickens up.

Strain and chill: Line a 6-inch mesh strainer or sieve with two layers of cheesecloth and pour the cream cheese mixture into it, press slightly, and smooth out the top. Fold any excess cheesecloth over the top. Place the mesh strainer over a small bowl to catch the liquid that will drain. Cover with plastic wrap and refrigerate overnight or up to 3 days.

Invert and serve: When ready to serve, flip the dip onto a serving plate and throw away any liquid in the bowl. Serve with crackers or fresh vegetables.

How to Store

Store leftover herb cream cheese dip in an airtight container in the refrigerator for up to 5 days. Bring to room temperature 15-30 minutes before serving. Do not leave the dip outside of the refrigerator for more than 2 hours. I do not recommend freezing this dip.

Serving Suggestions

I find the wonderful thing about this herb cream cheese dip is that it has so many uses! Of course, it’s the perfect dip to serve at parties or as an appetizer. Just set it out with crackers, veggies, or even a loaf of fresh bread and let people dip away. It can easily become the center of any cheese plate!

But that’s not where it ends. I like to use this dip as a topping on baked potatoes, or to add more creaminess to mashed potatoes, or any potatoes! I’ve also been known to spread it on top of chicken breast or fish (especially tasty with salmon) and bake and smear it on bagels and breads.

More Dip recipes to try

Beer Cheese Buffalo Chicken Dip

White Queso Recipe

Mexican Street Corn Dip

French Onion Dip