Italian · Lunch
Soft Cheese and Herb Dip
Whipped cream cheese and mascarpone blended with lemon zest, garlic and mixed fresh herbs, seasoned with black pepper and finished with olive oil, served with rustic bread and raw vegetable sticks for dipping. A quick, cool, herb-flecked spread built for grazing rather than a formal course.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
398Calories
10.1gProtein
31.2gFat
20.5gCarbs
3.5gSugar
2.1gFiber
597mgSodium
86mgChol
18.4gSat Fat
338mgPotassium
187mgCalcium
1.5mgIron
0.5mcgVitamin B12
9mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Soften cream cheese and mascarpone on counter for 15 minutes. Finely grate garlic, chop parsley, basil and chives, and zest the lemon.
2
Whisk
Combine softened cream cheese and mascarpone in a bowl with a fork until smooth and lump-free, about one minute.
3
Fold
Add garlic, parsley, basil, chives, lemon zest and juice, folding until herbs are evenly distributed, about 30 seconds. Season with black pepper and salt.
4
Chill
Cover bowl and refrigerate for 15 minutes until flavors settle and texture firms slightly.
5
Toast
Toast baguette slices in a dry skillet over medium heat, 2 minutes per side, until golden and crisp.
6
Plate
Spoon dip into a small bowl, drizzle with olive oil, and arrange toasted baguette, carrot and celery around it.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cream cheese, softened
- 3 oz86g mascarpone
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp2 tbsp fresh basil
- 2 tsp2 tsp fresh chives
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1/4 tsp1/4 tsp black pepper, freshly ground
- 1/4 tsp1/4 tsp salt
- 2.8 oz80g, about a third of a small baguette baguette
- 11 small carrot
- 44 celery sticks
