Ingredients:

  • 8 oz Full-Fat Block Cream Cheese, fully softened
  • 1/2 cup Full-Fat Sour Cream or Plain Greek Yogurt
  • 1 tsp Fresh Lemon Juice
  • 2 Tbsp Everything But The Bagel Seasoning (EBTB)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Fine Sea Salt (taste and adjust)
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Chives, finely chopped (plus extra for garnish)

Instructions:

  1. Soften the Cream Cheese: Ensure the block cream cheese is at true room temperature (allow 45–60 minutes outside the fridge). This is crucial for avoiding lumps.
  2. Combine Wet Ingredients: Place the softened cream cheese, sour cream, and lemon juice into a medium mixing bowl.
  3. Whip the Base: Using a hand mixer (or stand mixer with a paddle), beat the mixture on medium speed until it is entirely smooth, light, and aerated (about 1–2 minutes). Stop and scrape down the sides of the bowl as needed.
  4. Incorporate Dry Seasonings: Add the EBTB seasoning, garlic powder, onion powder, salt, and black pepper to the creamy base.
  5. Fold in Chives: Gently fold in half of the chopped fresh chives using a spatula. Do not overmix.
  6. Taste and Adjust: Taste a small amount of the dip. Add more salt, pepper, or a dash of lemon juice if needed to make the flavor truly pop.
  7. Chill to Set: Transfer the dip to the serving dish, cover tightly, and refrigerate for a minimum of 30 minutes. This allows the flavors to properly meld and firms up the dip.
  8. Garnish and Serve: Just before serving, top the dip with a final generous sprinkle of the reserved chopped chives and a light dusting of extra Everything But The Bagel seasoning for visual appeal and added crunch.