Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1 tsp fresh lemon juice
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly cracked black pepper
  • 2 tbsp carrots, micro-diced
  • 1 tbsp red onion, micro-diced
  • 1 tbsp celery, micro-diced
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Finely dice the carrots, red onion, and celery into pieces no larger than 1/8th of an inch. Chop the chives and parsley into small, uniform flakes.
  2. Place the softened cream cheese in a mixing bowl and beat vigorously with a spatula for about 60 seconds until smooth and slightly glossy. Stir in the lemon juice, salt, and pepper until fully incorporated.
  3. Gently fold the diced vegetables and herbs into the cheese using a 'cut and turn' motion with a spatula. Stop as soon as the vegetables are evenly distributed to maintain the whipped volume.