Ingredients:

  • 4 oz cream cheese, softened to room temperature
  • 0.5 cup full-fat sour cream
  • 0.25 cup mayonnaise
  • 1 tsp dried parsley
  • 0.5 tsp dried dill weed
  • 0.5 tsp dried chives
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 2 tsp fresh lemon juice
  • 0.25 tsp Worcestershire sauce

Instructions:

  1. In a medium mixing bowl, beat the softened cream cheese until smooth and free of lumps. Gradually whisk in the sour cream and mayonnaise until the mixture is uniform and holds soft peaks.
  2. Sprinkle the dried parsley, dill, chives, garlic powder, onion powder, salt, and pepper over the base. Fold in with a spatula, then whisk vigorously.
  3. Add the lemon juice and Worcestershire sauce, whisking until the dip reaches a perfect scoopable consistency.
  4. Optional: Let the dip rest in the refrigerator for 30 minutes to allow the dried herbs to fully rehydrate and the flavors to meld.