Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/4 cup sour cream
  • 1 tbsp unsalted butter, softened
  • 3 cloves fresh garlic, microplaned into paste
  • 2 tbsp fresh chives, finely snipped
  • 1 tbsp fresh Italian flat-leaf parsley, minced
  • 1 tsp fresh dill, chopped
  • 1/2 tsp dried oregano
  • 1 tsp lemon zest, freshly grated
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Soften the base. Place the 8 oz cream cheese and 1 tbsp butter in a bowl at room temperature for 60 minutes. Note: They should be soft enough that a finger leaves an easy indentation.
  2. Prep the garlic. Microplane the 3 cloves of garlic into a fine paste. Wait 2 minutes before adding to the cheese to allow the flavor to develop.
  3. Cream the fats. Combine the softened cheese, butter, and 1/4 cup sour cream in a medium bowl.
  4. Whip until smooth. Use a spatula or hand mixer to blend until no lumps remain and the mixture looks glossy.
  5. Add the aromatics. Fold in the 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
  6. Incorporate the herbs. Stir in the 2 tbsp chives, 1 tbsp parsley, 1 tsp dill, and 1/2 tsp dried oregano.
  7. Add the umami. Fold in the 1/4 cup grated Parmesan cheese until evenly speckled throughout the dip.
  8. Final taste check. Dip a piece of celery in to check for salt. Adjust only after the flavors have sat for a moment.
  9. Chill (Optional). Cover and refrigerate for 30 minutes. Note: This allows the dried oregano to hydrate and the garlic to mellow.
  10. Serve. Transfer to a clean bowl and top with an extra pinch of chives.