Herby Savory Neufchatel Dip


Herby Savory Neufchâtel Dip

This creamy dip is part of our no-cook summer spread. Spend more time enjoying the season and less time in a hot kitchen. Pair this with whatever veggies are currently in season or coming up in your garden.


  • 8 oz. Neufchâtel cheese
  • ½ cup sour cream
  • ½ cup of chives, roughly chopped
  • 2-3 green onions, chopped
  • ½ cup parsley, roughly chopped
  • Zest from 1 lemon
  • 1 clove garlic, roughly chopped
  • Leaves from 1 stem of dill
  • ½ cup of fresh basil, roughly chopped
  • 8 sprigs fresh thyme leaves, separated from stems
  • 1 Tablespoon buttermilk or milk, as needed for thinner consistency
  • Kosher salt to taste
  • For serving: radish slices, carrot and celery sticks, whole wheat crackers


In a food processor, pulse the herbs, green onions, and garlic until well minced. Use a spatula to scrap down the sides of the processor bowl as needed. Add the Neufchâtel and sour cream and blend until smooth. Add a little buttermilk or milk for a thinner consistency.

Place in a bowl and serve with raw radishes, carrots, celery, and crackers. It's also great as a pasta sauce. Simply thin with a bit of pasta water and serve over angel hair or spaghetti noodles.