Amanda Haas
In the bowl of a stand mixer, whip the cream cheese and mayonnaise until it's smooth and creamy, scraping down the sides of the bowl once. Add the lemon juice and mix on medium speed until combined, scraping down the sides once again. Stir in the shallot, herbs, salt, and pepper with a spatula. Taste, adding more salt and pepper as needed. Keep covered in the fridge for up to 4 days or serve immediately.