Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 4 oz unsalted grass-fed butter, softened
  • 2 tbsp plain Greek yogurt
  • 3 large garlic cloves, passed through a garlic press
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp lemon zest, finely grated
  • 1 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried thyme
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp sea salt

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, softened grass-fed butter, and Greek yogurt.
  2. Using an electric hand mixer on medium speed, whip the dairy base for 2-3 minutes until the mixture is light, aerated, and completely smooth.
  3. Add the garlic paste, lemon juice, and lemon zest to the whipped base.
  4. Gently fold in the dried parsley, chives, marjoram, thyme, black pepper, and sea salt until the herbs are evenly distributed.
  5. Transfer the mixture into a small ramekin or bowl lined with plastic wrap. Press down firmly to eliminate air pockets.
  6. Cover and refrigerate for at least 2 hours. This allow the fats to solidify and the fat-soluble herb compounds to infuse the cheese.