Herb Dip / Spread

What an easy and delicious appetizer for the holidays.  I was preparing an appetizer tray, I decided a dip would be nice, if I could make it from what I had on-hand.  So, I did my version of an old Ina Garten recipe.  Since this dip was going to set out for awhile, I used a really good eggless mayonnaise, Just Mayo.  If you have fresh herbs, you might want to use them, but mine are still too small to pick.

Herb Dip

Herb Dip / Spread

Yield: 2 cups


  • 8 oz cream cheese, room temperature
  • 1/2 cup mayonnaise, room temperature (I used eggless, Just Mayo)
  • 1/2 cup sour cream, room temperature
  • 2 - 4 TBSP minced tops of green onions (just the green)
  • 1 TBSP dried parsley
  • 1 1/2 tsp dried dill weed
  • 3/4 tsp sea salt
  • 1/4 tsp freshly ground pepper


  1. Combine all ingredients well. Let set for a half hour, before serving.
  2. Serve at room temperature, with carrot sticks, celery sticks, cherry tomatoes, and all veggies of your choice.
  3. If you have leftovers, use it for a spread on a ham or turkey sandwich, or thin it with buttermilk and use for salad dressing, or put dabs of it in a ham omelet - amazing!