Creamy, bright, and fresh, this addictive dip is especially nice in the summer when your garden is bursting with herbs. I love the combination of mint, basil, and dill, but the tangy cream cheese - goat cheese base is so versatile that any herb blend will work. Then all you need are some sliced veggies or crackers for dipping.
8 ounces plain cream cheese, at room temperature
1/2 cup fresh goat cheese, at room temperature
1/4 cup sour cream
2 tablespoons freshly grated pecorino cheese
1 garlic clove, finely minced
2 teaspoons finely chopped fresh dill
2 teaspoons finely chopped fresh mint
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh chives
1/2 teaspoon freshly ground black pepper
-MAKES 2 cups-
IN THE BOWL OF a stand mixer fitted with the paddle attachment, combine the cream cheese, goat cheese, and sour cream. Beat on medium-high speed until the mixture is fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Add the pecorino and garlic and beat for 1 minute, just to combine. Add the dill, mint, basil, chives, and pepper and beat to combine.
