Herbed Cream Cheese Dip- A look at fancy finger foods.


Herbed Cream Cheese Dip

One of my favorite things about working with private clients, is that they often request dishes that I’ve not worked with before. This dip is a result of one of those requests.

When my client requested a ‘simple cream cheese dip’ I really had to sit and ponder what that meant. I’ve had cream cheese in Artichoke Dip and sometimes I swirl it into a Spicy Bean Dip but I had never really thought about using it as the anchor ingredient in an appetizer. After doing a little research on the internet I found that Cream Cheese is quite often used as starter for parties.

It took me a couple times to get this dish right for my client, but I”m glad I spent the time to really perfect it because it is now a go-to recipe for when I have clients looking for simple, affordable appetizers. You can serve this dish at room temperature in a bowl with crackers all around it, or you can make it fancy and pipe it onto crackers with a nice blowtorch finish and a sprinkle of Parsley.

Cream Cheese Dip.jpeg


  • 12 ounces cream cheese room temperature

  • 1/4 C Heavy Cream

  • 1 Packet Italian Dressing and Salad Mix (0.7 oz)

  • 1/3 C Mayo

  • 1 tablespoon minced Parsley (more if you want to sprinkle as a garnish)

  • Grated zest of 1 lemon, plus the juice

  • 1/8 teaspoon crushed red pepper red pepper flakes, optional


  • Use an electric mixer fitted with the whisk attachment to beat the cream cheese. Whisk until smooth.

  • Set the mixer to low speed and slowly add the heavy cream until well incorporated. Add the Mayo, Packet mix, Parsley, zest, lemon juice, and pepper flakes.

  • If serving piped, put mixture into a piping bag and pipe onto crackers. If serving in a bowl, place mixture into the bowl. If you are making this recipe ahead of time, make sure to allow mixture to come to room temperature before serving.

  • Serve with crackers or fresh vegetables.

  • Enjoy!