By: Becky Hardin
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Herb Cream Cheese Dip is a simple yet delicious dip that’s perfect for any party or any occasion. Serve it with crackers and guests will devour it! This Herb Coeur a la Creme recipe is savory, tasty, and super easy. There are so many uses for this cream cheese recipe outside of dipping, you will be amazed!
Table of Contents
Why We Love This Cream Cheese Dip Recipe
I love cheese in all forms. I like baked cheese, I like cheese dips, I like cream cheese! It’s all amazing and I’ll never stop making new cheese recipes. This Herb Cream Cheese Dip is the perfect addition because it’s simple but it’s absolutely delicious!
Every party needs a simple dip to serve with crackers, bread, or veggies. 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 will dip their hearts out with this Herb Coeur a la Creme recipe! It’s the perfect thing to serve at Christmas, New Year’s, or for any holiday gathering.
Make this delicious, savory cream cheese recipe to use as a dip or as a spread, or use it in your recipes while cooking or baking. You can do so much with this!
Variations on Cream Cheese Dip for Crackers
The great thing about this cream cheese dip is that you can get creative with it! Use whatever herbs you love, like parsley, sage, basil, or thyme!
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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.
Serving Suggestions
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 out this cream cheese with crackers, veggies, or fresh bread and let people dip away. It can easily become the center of any cheese plate!
But that’s not where it ends. Use it as a topping on baked potatoes, mashed potatoes, scalloped potatoes…any potatoes! Spread it on top of chicken breast or fish (especially tasty with salmon) and bake. Smear it on bagels and breads. Add 1 teaspoon to your scrambled eggs for an extra creamy and delicious breakfast. Or Spread a bit onto your sandwich (a BLT with some of this would be so yummy!). The possibilities are truly endless!
More Dip Recipes To Try
- White Queso
- Mexican Street Corn Dip
- Loaded Cowboy Queso
- French Dip
- Rotel Dip
Notes from the Test Kitchen
This fresh and herby cream cheese dip is the perfect consistency for spreading on crackers. Be sure to only leave it out of refrigeration for up to 2 hours!
5-Star Review
“This is such a delicious dip! It didn’t last very long because it was such a huge hit!” – Lauren Kelly
Recipe
Herb Cream Cheese Dip
4.80 from 39 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Total: 20 minutes minutes
Serves8
Print Rate
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Herb Cream Cheese Dip is the perfect dip to serve at any party. It's great for holidays too! Herb Coeur a la Creme is a savory cream cheese recipe that everyone is sure to love!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 12 ounces cream cheese room temperature (1½ bricks)
- 1 cup heavy cream
- 3 tablespoons minced green onions scallions
- 2 tablespoons minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon lemon zest (from 1 lemon)
- 1 tablespoon freshly-squeezed lemon juice (from ½ lemon) – do not use bottled
- 1 teaspoon fine sea salt or kosher salt
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes optional
Recommended Equipment
Fine Mesh Sieve or strainer
Cheesecloth
Instructions
Use a hand mixer fitted with the whisk attachment to beat the cream cheese. Whisk until smooth.
12 ounces 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 tablespoons minced green onions, 2 tablespoons minced fresh dill, 1 tablespoon minced fresh chives, 1 tablespoon lemon zest, 1 tablespoon freshly-squeezed lemon juice, 1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper, ⅛ teaspoon 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Recipe adapted from Ina Garten.
Storage:Store herb cream cheese dip in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Serving: 2tablespoons Calories: 252kcal (13%) Carbohydrates: 4g (1%) Protein: 4g (8%) Fat: 25g (38%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Cholesterol: 77mg (26%) Sodium: 433mg (19%) Potassium: 98mg (3%) Fiber: 0.2g (1%) Sugar: 3g (3%) Vitamin A: 1065IU (21%) Vitamin C: 3mg (4%) Calcium: 65mg (7%) Iron: 0.2mg (1%)
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How to Make Cream Cheese Dip Step by Step
Beat the Cream Cheese: Use a hand mixer fitted with the whisk attachment to beat 12 ounces 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 tablespoons of minced green onion, 2 tablespoons of minced fresh dill, 1 tablespoon of minced fresh chives, 1 tablespoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of salt, ½ teaspoon of ground black pepper, and ⅛ teaspoon of crushed red pepper flakes. Whisk until the mixture thickens and firms.
Strain and Chill: 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.
Invert and Serve: When ready to serve, invert the cream onto a serving plate and discard the drained liquid. Serve with crackers or fresh vegetables.
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