Formaggio cremoso facile con aglio ed erba cipollina: perché non comprerai più quello in vaschetta

Ingredienti

• 8 ounce block of full fat cream cheese, completely softened
• 1-2 Tablespoons heavy cream
• 2 Tablespoons minced fresh chives
• 1 1/2 teaspoons dried onions
• 1/2 teaspoon garlic powder
• 1/4 teaspoon (about a pinch) of kosher salt (can use sea salt as well)

Preparazione

1. 1

   Bundle your chives intoa tight, neat bundle. Use your “claw” hand (fingertips tucked in) to hold them steady against the cutting board.

2. 2

   Use a circular rocking motion to cut. Slide the blade forward and down, letting the sharp edge cut the chives into uniform rings.

3. 3

   In a bowl, whip the cream cheese until light and fluffy, scraping down the sides as needed.

4. 4

   Add in 1 Tablespoon of heavy cream and whip until incorporated.

5. 5

   Add in the chives and seasonings, and whip until fully combined. If it’s too thick, add in the remaining 1 Tablespoon of heavy cream. *I use the full amount.

6. 6

   Transfer to a lidded container and chill in the fridge for an hour to let the flavors marry before serving.