Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 1/4 cup sour cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely minced
  • 2 tbsp fresh chives, finely snipped
  • 1 tbsp fresh dill, finely chopped
  • 1 clove garlic, grated into a paste
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Beat the 8 oz of softened cream cheese. Use your mixer on medium speed until it looks smooth and fluffy. Note: This removes the blocky texture of the cheese.
  2. Pour in the 1/4 cup of sour cream and 1 tbsp of lemon juice. Blend slowly until the mixture is glossy.
  3. Grate 1 clove of garlic directly into the bowl. Stir in the paste with your spatula.
  4. Fold in 2 tbsp of minced parsley, 2 tbsp of snipped chives, and 1 tbsp of chopped dill. Note: Stir gently so you don't bruise the herbs.
  5. Add 1/2 tsp of kosher salt and 1/4 tsp of cracked black pepper.
  6. Mix one last time until the green flecks are evenly spread.
  7. Transfer the dip to a serving bowl.
  8. Cover with plastic wrap and refrigerate for 30 minutes. Note: This is the flavor cure phase where everything merges.