This dip is creamy, tangy, and packed with fresh Mediterranean flavors from dill and lemon, with a briny finish when using caviar or salmon roe. It’s perfect for a light snack or as an appetizer at your next gathering. Enjoy!

Ingredients:

• 8 oz Cream Cheese (1 block), softened

• 1/2 cup Sour Cream, Crème Fraîche, or Plain Greek Yogurt

• Juice of 1/2 Lemon

• 2 tablespoons Fresh Dill (or more if using dried)

• 1 Scallion (or 1/2 Shallot, or 2 tablespoons diced Red Onion)

• 1 tablespoon Milk, Half and Half, or Cream

• Pinch of Kosher or Sea Salt

• Pinch of Black Pepper

Instructions:

1. Prepare the Ingredients:

• If you haven’t already, finely chop the fresh dill (or measure out extra dried dill).

• Dice the scallion (or shallot) and set aside.

• Zest and juice the lemon. Reserve the other half for another use.

2. Combine the Base:

• In a medium-sized bowl, beat the softened cream cheese until smooth using a hand or stand mixer.

• Add the sour cream (or crème fraîche/yogurt) and blend until fully incorporated and creamy.

3. Add Flavor:

• Stir in the lemon juice, fresh dill, and the diced scallion (or shallot).

• Add the milk (or half and half) to loosen the dip to your desired consistency. If it’s too thick, add more milk, a little at a time.

4. Season:

• Season with a pinch of kosher salt and freshly ground black pepper. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice if desired.

5. Chill & Serve:

• Refrigerate the dip for at least 30 minutes before serving to let the flavors meld together.

• Serve chilled with fresh veggies (carrot sticks, cucumber slices, bell peppers) or your favorite crackers or chips.

6. Amp it up for the holidays with 100 grams of caviar or salmon roe: fold in 50 grams of caviar or salmon roe, then garnish with the remaining 50 grams.