Herb Cream Cheese Dip

4.80 from 39 votes

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.

Prep Time20

Total Time20

Course: Appetizer

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Hand Mixer
Fine Mesh Sieve or strainer
Cheesecloth

Ingredients

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

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.

Video

Notes

Recipe adapted from Ina Garten.

Nutrition