Herb Cream Cheese
There’s nothing better than homemade herb cream cheese! Packed with fresh herbs, it’s an easy appetizer or spread for bagels.
- Prep
- 5 min
- Total
- 5 min
- Yield
- 1 cup
Ingredients 6
- 1 8-ounce package cream cheese, softened
- ¼ cup chopped chives, or half chives and half fresh basil or dill
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons Greek yogurt or sour cream or ½ tablespoon milk, to soften (optional)
Method 3
- 01
Make sure the cream cheese is softened. Leave it out at room temperature for 1 hour, or place it on a plate in the microwave, cook 5 seconds, flip over the block of cheese and cook another 5 seconds. (If it’s not room temperature at this point, cook another few seconds, but err on the conservative side.)
- 02
Chop the herbs. Mix everything together in a bowl, adding a little Greek yogurt, milk or sour cream 1 tablespoon at a time if you’d like a fluffier, more spreadable texture (we used 1 tablespoon Greek yogurt).
- 03
Whipped alternative: Make whipped cream cheese by adding ½ tablespoon milk and whipping the cream cheese in a food processor or stand mixer. Then add the chopped herbs and pulse until combined.
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:f75115b8-ca91-505f-b899-44cfd165cbb7