Easter Herb Cheese Dip (Printable Version)
Creamy blend of cream cheese, cheddar, and fresh herbs ready in 10 minutes.
# What You'll Need:
→ Dairy Base
01 - 8 oz cream cheese, softened to room temperature
02 - 1 cup sharp cheddar cheese, freshly grated
03 - 2 tablespoons sour cream
→ Fresh Herbs
04 - 2 tablespoons fresh chives, finely minced
05 - 1 tablespoon fresh dill, finely chopped
06 - 1 tablespoon fresh parsley, finely chopped
→ Seasonings
07 - 1 small garlic clove, pressed or minced
08 - 1/2 teaspoon lemon zest
09 - 1/4 teaspoon freshly ground black pepper
10 - Kosher salt to taste
→ Optional Garnishes
11 - Additional chopped fresh herbs for topping
12 - Radish slices or edible flowers for decoration
# How to Make It:
01 - Place softened cream cheese, grated cheddar, and sour cream in a medium mixing bowl. Beat with a spatula or hand mixer until completely smooth and no lumps remain.
02 - Add minced chives, dill, parsley, garlic, lemon zest, black pepper, and salt to the cheese mixture. Fold thoroughly until herbs are evenly distributed throughout.
03 - Taste the dip and add more salt or pepper as needed. The flavors should be bright and balanced.
04 - Spoon the dip into a serving bowl and smooth the top. Sprinkle with additional chopped herbs, radish slices, or edible flowers if desired for presentation.
05 - Serve immediately chilled or allow to come to room temperature for 15-20 minutes. Accompany with crackers, fresh vegetable crudités, or sliced crusty bread.
# Expert Tips:
01 -
- It comes together in under ten minutes with ingredients you probably already have in your fridge
- The herbs make it feel special and springlike without requiring any actual cooking
02 -
- Making this the night before actually improves it, the herbs have time to really infuse into the cheese
- Don't skip the lemon zest, it's the secret ingredient that makes everything taste bright and fresh
03 -
- Use the largest holes on your box grater for the cheddar, larger shreds create better texture
- If your herbs seem damp after washing, pat them thoroughly dry before chopping or your dip might end up watery