Ingredients:

  • 16 oz full-fat garlic and herb cream cheese, softened
  • 4 oz Boursin garlic and herb cheese, softened
  • 1/4 cup heavy cream
  • 3 tbsp fresh chives, finely minced
  • 2 tbsp fresh Italian parsley, finely chopped
  • 1 tbsp fresh dill or tarragon
  • 3 cloves garlic, microplaned
  • 1 tsp fresh lemon juice
  • 1/2 tsp coarse sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Microplane the 3 garlic cloves into a small bowl and stir in the 1 tsp of lemon juice. Let the mixture rest for at least 3 minutes to initiate the enzymatic reaction that mellows the raw garlic bite.
  2. Place the 16 oz softened garlic and herb cream cheese and the 4 oz Boursin cheese into a large mixing bowl. Using a hand mixer with a whisk attachment, begin whipping on low speed to combine.
  3. Increase the mixer speed to high and whip for 3 minutes until the mixture transitions from a dense yellow-white to a bright, airy ivory texture.
  4. With the mixer running, slowly drizzle in the 1/4 cup heavy cream. Continue whipping until your desired level of silkiness is achieved.
  5. Use a silicone spatula to gently fold in the 3 tbsp minced chives, 2 tbsp parsley, 1 tbsp dill, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper. Folding by hand prevents the herbs from bruising and discoloring the dip.
  6. Cover and refrigerate for 30 minutes. This allows the fats to re-solidify slightly.