Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 0.5 cup unsalted grass-fed butter, softened
  • 2 cloves garlic, minced into a paste
  • 1 tbsp fresh chives, finely minced
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 0.5 tsp dried marjoram
  • 0.5 tsp dried thyme
  • 0.5 tsp freshly cracked black pepper
  • 0.25 tsp kosher salt
  • 1 tsp fresh lemon juice

Instructions:

  1. Place 16 oz of softened cream cheese and 0.5 cup of softened butter into a mixing bowl.
  2. Use a hand mixer on medium speed for 2 minutes until the mixture looks pale and fluffy.
  3. Add the 2 cloves of garlic paste and 1 tsp of lemon juice to the bowl. Mix for another 30 seconds until fully incorporated and fragrant.
  4. Sprinkle in 1 tbsp fresh chives, 1 tsp dried chives, 1 tsp dried parsley, 0.5 tsp dried marjoram, 0.5 tsp dried thyme, 0.5 tsp black pepper, and 0.25 tsp kosher salt. Fold these in gently with a spatula until no streaks of white remain.
  5. Transfer the mixture into a plastic wrap-lined ramekin or a small bowl. Smooth the top and fold the excess wrap over the surface until the cheese is completely sealed.
  6. Place the container in the refrigerator for at least 2 hours. This is vital until the butter firms up and the flavors meld.
  7. Invert the ramekin onto a serving plate and gently peel away the plastic wrap. Let it sit at room temperature for 15 minutes until it achieves a perfect spreadable consistency.