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Herb Coeur a La Creme
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Herb Coeur a La Creme

Ina Garten's cream cheese dip flavored with herbs, scallions, and lemon juice.
Course Appetizer
Cuisine French
Prep Time 15 minutes
Servings 6 servings
Calories 300kcal

Ingredients

  • 12 ounces cream cheese at room temperature
  • 3/4 cup heavy cream
  • 1/3 cup scallions both white and green parts chopped (approx. 4 scallions)
  • 1/4 cup fresh dill chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon black pepper freshly ground

Instructions

  • In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese until creamy in medium speed, 1 minute.
  • While the machine is running, slowly pour in the heavy cream and mix until combined.
  • Turn it down to slow speed and add the scallions, dill, lemon zest, lemon juice, salt and pepper. Mix, until combined. (You may need to scrape down the bowl to make sure that it is thoroughly combined.)
  • Place 2 layers of cheesecloth over a 6-inch medium mesh strainer placed in a bowl. Pour the cream cheese into the strainer and smooth the top with the back of a spoon. Fold the top of the cream cheese with the excess cheesecloth.
  • Cover it with stretch film. Place it in the fridge and let it sit overnight or at least 4 hours.
  • When ready to serve, invert the crème on to a plate and discard the liquid in the bowl.
  • Serve with crackers or slices of toasted French baguette.

Notes

This recipe makes 1 1/2 cups.

Nutrition

Calories: 300kcal | Carbohydrates: 4g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 583mg | Potassium: 135mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1406IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 1mg