By Becky Hardin
Updated Oct 23, 2025
My Herb Cream Cheese Dip is a simple yet delicious dip that’s perfect for any party or occasion. Whenever I serve it, my guests devour it! Savory, tasty, and super easy to prepare, there are so many ways to use this creamy dip besides dipping.
Pin this recipe for later!
5-Star Review
“This is such a delicious dip! It didn’t last very long because it was such a huge hit!” – Lauren
Easy Cream Cheese Dip Recipe
I love cheese in all forms. I like baked cheese, I like cheese dips, I like cream cheese! They are all amazing, but I’m always on the lookout for new cheese recipes. This Herb Cream Cheese Dip is my latest creation, and it’s simple and absolutely delicious.
Every party needs an easy dip to serve with crackers, bread, or veggies. I find 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 can dip their hearts out with this Herb Coeur a la Crème recipe. It’s the perfect thing to serve at Christmas, New Year’s, or for any holiday gathering.
Most often, I make this delicious, savory cream cheese recipe to use as a dip or as a spread, but sometimes it ends up as a topping to add a creamy, cheesy flavor to other dishes. The other great thing I like about this cream cheese dip is that I can use whatever herbs I have on hand, so often I’ll use parsley, sage, basil, or thyme.
Ingredients1x2x3x
- ▢ 12 oz. cream cheese room temperature (1½ bricks)
- ▢ 1 cup heavy cream
- ▢ 3 tbsp minced green onions scallions
- ▢ 2 tbsp minced fresh dill
- ▢ 1 tbsp minced fresh chives
- ▢ 1 tbsp lemon zest (from 1 lemon)
- ▢ 1 tbsp freshly-squeezed lemon juice (from ½ lemon) – do not use bottled
- ▢ 1 tsp fine sea salt or kosher salt
- ▢ ½ tsp freshly ground black pepper
- ▢ ⅛ tsp crushed red pepper flakes optional
Video
Instructions
- Use a hand mixer fitted with the whisk attachment to beat the cream cheese. Whisk until smooth. 12 oz. 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 tbsp minced green onions, 2 tbsp minced fresh dill, 1 tbsp minced fresh chives, 1 tbsp lemon zest, 1 tbsp freshly-squeezed lemon juice, 1 tsp fine sea salt, ½ tsp freshly ground black pepper, ⅛ tsp 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.
Equipment
- Hand Mixer
- Fine Mesh Sieve or strainer
- Cheesecloth
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Herb Cream Cheese Dip Step by Step
Beat the cream cheese: Use a hand mixer fitted with the whisk attachment to beat 12 oz. 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 tbsp of minced green onion, 2 tbsp of minced fresh dill, 1 tbsp of minced fresh chives, 1 tbsp of lemon zest, 1 tbsp of lemon juice, 1 tsp of salt, ½ tsp of ground black pepper, and ⅛ tsp of crushed red pepper flakes. Whisk until the mixture thickens up.
Strain and chill: Line a 6-inch mesh strainer or sieve with two layers of cheesecloth and pour the cream cheese mixture into it, press slightly, and smooth out the top. Fold any excess cheesecloth over the top. Place the mesh strainer over a small bowl to catch the liquid that will drain. Cover with plastic wrap and refrigerate overnight or up to 3 days.
Invert and serve: When ready to serve, flip the dip onto a serving plate and throw away any liquid in the bowl. Serve with crackers or fresh vegetables.
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. Do not leave the dip outside of the refrigerator for more than 2 hours. I do not recommend freezing this dip.
Serving Suggestions
I find 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 it out with crackers , veggies, or even a loaf of fresh bread and let people dip away. It can easily become the center of any cheese plate!
But that’s not where it ends. I like to use this dip as a topping on baked potatoes , or to add more creaminess to mashed potatoes , or any potatoes! I’ve also been known to spread it on top of chicken breast or fish (especially tasty with salmon) and bake and smear it on bagels and breads.
More Dip recipes to try
Beer Cheese Buffalo Chicken Dip
White Queso Recipe
Mexican Street Corn Dip
French Onion Dip
Herb Cream Cheese Dip
Equipment
- Hand Mixer
- Fine Mesh Sieve or strainer
- Cheesecloth
Ingredients
- 12 oz. cream cheese room temperature (1½ bricks)
- 1 cup heavy cream
- 3 tbsp minced green onions scallions
- 2 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- 1 tbsp lemon zest (from 1 lemon)
- 1 tbsp freshly-squeezed lemon juice (from ½ lemon) - do not use bottled
- 1 tsp fine sea salt or kosher salt
- ½ tsp freshly ground black pepper
- ⅛ tsp crushed red pepper flakes optional
Instructions
- Use a hand mixer fitted with the whisk attachment to beat the cream cheese. Whisk until smooth. 12 oz. 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 tbsp minced green onions, 2 tbsp minced fresh dill, 1 tbsp minced fresh chives, 1 tbsp lemon zest, 1 tbsp freshly-squeezed lemon juice, 1 tsp fine sea salt, ½ tsp freshly ground black pepper, ⅛ tsp 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.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
