Ingredients
- 1 package (8 ounce) cream cheese (or a lower fat version), cut in to cubes and softened
- 1/4 cup heavy cream
- 1/4 cup sour cream (I have substituted Greek yogurt, which works well)
- 1 shallot, grated (2 tablespoons)
- 1 teaspoon garlic, grated
- 1-2 teaspoons fresh lemon juice (to taste)
- 1/4 to 1/2 teaspoon anchovy paste, Optional
- 4-5 basil leaves, fine chopped
- 2 tablespoons parsley, fine chopped
- 2 tablespoons chives, fine chopped
- 1 tablespoon tarragon, fine chopped
- Kosher salt, to taste
- Pepper, to taste
How to Make
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Step 1: Dip ... Add the cream cheese, cream, sour cream, shallot, garlic (and, make sure to grate them over the food processor, to get all the juices), 1 teaspoon lemon juice, OPTIONAL anchovy paste, all the herbs; and, a pinch of both salt and pepper to a food processor. Now, if you use the anchovy paste, I suggest not adding any salt. Pulse until you get a smooth creamy texture.
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Step 2: Re-season with any additional salt and pepper if necessary. You can also add a bit more lemon juice, or a bit more cream if you want a thinner dip. It is completely a personal preference.
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Step 3: Note ... Make sure to use fresh herbs for this dressing - it is absolutely a must. This is best made a few hours in advance, so all the flavors can develop. But, at least let it rest 30 minutes before serving. Cover tightly with plastic wrap and refrigerate.
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Step 4: Serve, Plate, and ENJOY! ... Add the dip to a bowl; and, plate with your favorite dippers. Perfect for BBQ's, potlucks, parties, etc. Or; great to make up to have in the fridge for a snack! It will last about 5 days.
We hope you enjoy this recipe!
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