Looking to jazz up your Sunday brunch bagel? Dip veggies and chips? Add to sandwiches? This Dill Cream Cheese Spread is perfect for all of those things. This recipe is so easy to make with just a few simple ingredients and it gives you a cream cheese spread that can be used with so many different recipes.
All you need to make this easy Dill Cream Cheese Spread is: cream cheese, dill weed, lemon juice, garlic, and black pepper. Just 5 simple ingredients that you probably already have in your pantry! You can even make this Dill Cream Cheese Spread recipe and store it in the fridge for up to a week. It’s great to have on hand for snacks or meals. Get the recipe for my Dill Cream Cheese Spread below.
Tips for making the best Dill Cream Cheese Spread
• Use high quality cream cheese. Obviously, I use organic cream cheese. But, if you’re trying to make a fancy cream cheese spread like you’d get at a bagel shop, then make sure you’re buying a good quality cream cheese so you get great flavor.
• Use dried dill weed, not fresh. The dried dill weed has more flavor and it will keep better if you store this in the fridge for a week or so while you use it.
• As it’s Meyer lemon season right now, you can use regular lemon juice or Meyer lemon juice for this recipe – whatever you have on hand. The flavor will change a little bit depending which lemon you use, but that’s part of the fun as you can make this cream cheese a little different by just switching up the lemon.
• Store in an airtight container in the fridge so it doesn’t dry out. A tip is just keep your cream cheese container, mix this all up in a bowl, and you can put it right back into the cream cheese container.
Dill Cream Cheese Spread
Makes 8 ounces
8 ounces organic cream cheese
2 teaspoons organic dried dill weed
1 tablespoon organic lemon juice
1/2 teaspoon organic garlic powder
Organic black pepper, to taste
In a medium bowl, add the cream cheese, dill, lemon juice, garlic powder, and black pepper to a medium bowl. Mix until combined. (You can also use a hand mixer here if you prefer or want a whipped cream cheese).
Use on bagels, sandwiches, or veggies.
Store cream cheese in an airtight container in the fridge for up to 7 days.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!