Making Herb-Infused Cream Cheese Spreads
A good spread is less about the recipe and more about the texture. When you use room-temperature cheese, the herbs distribute evenly without you needing to overwork the mixture.
Temperature is your only constraint
If the cream cheese is cold, it will remain lumpy no matter how hard you stir. Give it at least thirty minutes on the counter before you start.
- rubber spatula
- mixing bowl
- chef's knife
What goes in.
- 8 ozfull-fat cream cheese, block form
- 1/4 cupfresh chives, minced
- 2 tbspfresh parsley, finely chopped
- 1 tsplemon zest
- 1/2 tspflaky sea salt
- 1/4 tspcracked black pepper
Respect the aeration
Use a rubber spatula to fold the herbs into the cheese. Do not use a whisk or an electric mixer, as those incorporate too much air, turning a spread into a mousse.
The method.
Soften the base
Place the cream cheese in a bowl and let it sit until it yields to the touch without being oily.
Prep the aromatics
Finely mince your herbs. The smaller the chop, the more uniform the flavor profile will be in every bite.
Incorporate
Add herbs, zest, salt, and pepper to the cheese. Fold slowly, scraping the sides of the bowl to ensure no pockets of plain cheese remain.
Rest
Cover and refrigerate for at least an hour. This allows the oils from the herbs to permeate the cheese.
Other turns to take.
Roasted Garlic
Mash three cloves of slow-roasted garlic into a paste before folding it into the cheese.
Lemon-Dill
Replace parsley with fresh dill and double the lemon zest for a bright, clean profile.
When it doesn't go to plan.
Pat your herbs dry with a paper towel after washing; excess water will turn the spread thin.
If the spread is too stiff, add one teaspoon of olive oil to loosen it.
Use a microplane for the lemon zest to avoid picking up the bitter white pith.
The ones that keep coming up.
Can I use low-fat cream cheese?
Avoid it. Low-fat versions contain stabilizers that make them difficult to whip and often leave a watery residue when mixed with fresh herbs.
How long will this last?
Kept in an airtight container, it stays fresh for three to four days in the refrigerator.
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