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Spring Herb Dip

Spring Herb Dip

We’re big fans of dip in my house. Anything I can make that gives my kids some protein and helps get them through until dinner gets my vote. You can also spread this on sandwich wraps or serve it on a bagel. Serve it with sliced cucumbers, jicama, carrots, or with crackers and enjoy!

Serves 4-6


8 oz cream cheese, softened
2 tbsp mayonnaise or sour cream
2 tbsp lemon juice, freshly squeezed
2 tbsp minced shallot
1 tbsp chopped tarragon
1 tsp chopped fresh thyme
1/4 tsp kosher salt
freshly ground pepper
For serving: Sliced Carrots, Jicama, or Cucumbers or Chips


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.


Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is loaded with family-friendly recipes. Amanda’s own  cookbook, Real Family Food, is now available for pre-order from Amazon and will be released in the Fall of 2012.

Image Source: Amanda Haas

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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