This is a dip you’ll want on hand for casual get-togethers: Creamy Herbed Dip with Lemon & Dill. It comes together quickly and brings bright, fresh flavor to a tray of vegetables, crackers, or breadsticks.
The base is simple—cream cheese softened to room temperature and a little heavy cream to loosen it. Fresh herbs and lemon zest are folded in, and the result is a smooth, tangy dip that complements raw or roasted vegetables, pita, or a selection of crackers. Add a few cheeses and some fresh fruit and you’ve got an inviting appetizer spread.
One of the best things about this recipe is how easy it is to adapt. Not a fan of dill? Substitute basil or tarragon. Want a bolder lemon profile? Stir in a little of the lemon juice along with the zest. Prefer a thinner dip for drizzling or as a sauce? Add more heavy cream or a spoonful of buttermilk. Taste as you go and adjust herbs, salt, and pepper until it suits your palate.
- Not fond of dill? Use basil or tarragon instead.
- Want more lemon brightness? Add a teaspoon or two of fresh lemon juice.
- Like a thinner texture? Stir in extra cream, plain yogurt, or buttermilk.
- Make it your own by adjusting the herbs to taste.
After the herbs are thoroughly mixed in, sample the dip and season with kosher salt and freshly ground black pepper. Refrigerate until ready to serve so the flavors have a moment to meld. This dip keeps well in the refrigerator for several days, making it a convenient make-ahead option for parties or snacks during the week.
Serve the dip chilled alongside an assortment of crudités such as carrot sticks, cucumber rounds, cherry tomatoes, bell pepper strips, and radishes. It also pairs nicely with toasted pita wedges, soft pretzels, or a selection of crusty breads. For a more substantial spread, bring together complementing elements like marinated olives, sliced cheeses, and fresh fruit.
Creamy Herbed Dip with Lemon & Dill
Creamy, fresh, and bright—an ideal addition to any crudité or appetizer tray.
Ingredients
- 12 ounces cream cheese, at room temperature
- 1 cup heavy cream
- 3 tablespoons minced scallions (white and green parts; about 2 scallions)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon minced fresh chives
- 1 teaspoon minced fresh garlic
- Grated zest of 1 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the room-temperature cream cheese in a medium bowl. Using a hand-held mixer or a sturdy spoon, beat until smooth and creamy.
- Slowly add the heavy cream while continuing to beat, until the mixture becomes light and fluffy.
- Add the minced scallions, parsley, dill, chives, garlic, and lemon zest. Stir or beat gently until everything is evenly incorporated.
- Taste and season with kosher salt and freshly ground black pepper. Adjust lemon, herbs, or cream as desired for texture and brightness.
- Transfer the dip to a serving bowl, cover, and refrigerate until ready to serve. Chilling for 30 minutes allows the flavors to meld, but it can be served immediately if needed.
Make-ahead and storage: This dip can be made up to three days in advance and kept covered in the refrigerator. If the texture firms up after chilling, stir in a small splash of cream or a tablespoon of warm water to loosen before serving.
Variations: Swap the dill for fresh basil or tarragon for a different flavor profile. For a tangier version, include a tablespoon or two of lemon juice. To lighten the dip, replace some of the heavy cream with plain Greek yogurt.
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