📝 About This Recipe
This luxurious spread captures the essence of a French countryside garden, blending the tangy brightness of chèvre with the velvety smoothness of cream cheese. Infused with a trio of fresh herbs, zesty lemon, and a hint of pungent garlic, it offers a sophisticated balance of earthy and citrus notes. Perfect for elegant entertaining or a simple gourmet snack, this versatile dip is a testament to how high-quality, simple ingredients can create a truly sublime culinary experience.
🥗 Ingredients
The Cheese Base
- 8 ounces Goat Cheese (Chèvre) (plain, softened at room temperature)
- 4 ounces Cream Cheese (full-fat, softened for easier blending)
- 2 tablespoons Greek Yogurt (plain, adds a subtle tang and silkiness)
Aromatics and Herbs
- 2 tablespoons Fresh Chives (finely minced)
- 2 tablespoons Fresh Flat-Leaf Parsley (stems removed, finely chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 clove Garlic (grated into a paste or very finely minced)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1 teaspoon Lemon Juice (freshly squeezed)
Seasoning and Finishing
- 1 tablespoon Extra Virgin Olive Oil (plus extra for drizzling)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (more for garnish)
- 1 pinch Red Pepper Flakes (optional, for a hint of heat)
- 1/2 teaspoon Honey (to balance the acidity)
👨🍳 Instructions
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1
Ensure your goat cheese and cream cheese are at room temperature. This is crucial for achieving a perfectly smooth, lump-free consistency.
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2
In a medium mixing bowl or the bowl of a food processor, combine the softened goat cheese and cream cheese.
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3
Using a hand mixer on medium speed or pulsing the food processor, whip the cheeses together until they are well combined and light.
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4
Add the Greek yogurt, olive oil, and honey to the mixture. Continue to whip for another 30-60 seconds until the texture is airy and resembles a thick mousse.
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5
Prepare your fresh herbs by washing and thoroughly drying them. Any excess moisture will make the spread runny and dilute the flavors.
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6
Finely mince the chives, parsley, and dill. Grate the garlic clove using a microplane to ensure there are no large, spicy chunks of raw garlic.
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7
Gently fold the minced herbs, garlic paste, and lemon zest into the cheese mixture using a rubber spatula.
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8
Add the lemon juice, kosher salt, black pepper, and optional red pepper flakes.
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9
Stir everything together until the herbs are evenly distributed throughout the white cheese base.
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10
Taste the spread. If you prefer more acidity, add a drop more lemon juice; for more depth, add another pinch of salt.
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11
Transfer the spread to a serving bowl. Use the back of a spoon to create decorative swooshes and wells on the surface.
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12
Cover and refrigerate for at least 30 minutes before serving. This allows the garlic and herb flavors to meld and intensify.
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13
Just before serving, drizzle with a little extra virgin olive oil and sprinkle with a few extra fresh herbs and a crack of black pepper.
💡 Chef's Tips
Always use fresh herbs rather than dried for this recipe; the vibrant color and punchy flavor are what make the dish. If the spread feels too stiff after chilling, let it sit at room temperature for 10 minutes or stir in a teaspoon of milk to loosen it up. For a smoky twist, try adding a half-teaspoon of smoked paprika or using a smoked olive oil for the drizzle. Avoid over-processing in a food processor once the herbs are added, as this can turn the entire spread a pale green color. Store leftovers in an airtight container for up to 4 days, though the garlic flavor will become more pronounced over time.
🍽️ Serving Suggestions
Serve alongside a warm, crusty French baguette or artisanal sourdough slices. Pair with crisp, raw vegetables like English cucumbers, watermelon radishes, and baby carrots for a healthy crunch. Spread onto a toasted bagel and top with smoked salmon and capers for a decadent breakfast. Use as a sophisticated topping for grilled lamb chops or roasted chicken breasts. Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé to complement the tangy goat cheese.