Low Sodium Herbed Cream Cheese
Indulge in the creamy decadence of homemade Low Sodium Herbed Cream Cheese—a flavorful, health-conscious twist on an entertaining essential. This easy-to-make spread combines softened cream cheese with a medley of fresh herbs, including chives, parsley, and dill, for a bright, earthy flavor that delights the palate. Enhanced with a hint of zesty lemon juice, aromatic garlic powder, and a touch of freshly ground black pepper, this recipe is designed to deliver bold taste without any added salt. Perfectly suited for bagels, crackers, sandwiches, or veggie platters, this versatile, low-sodium dip is whipped to perfection in just 15 minutes and can be chilled to allow its vibrant flavors to meld beautifully. Whether you're hosting a brunch or seeking a guilt-free snack, this homemade herbed cream cheese will add effortless sophistication to any occasion.
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Recipe Information
Ingredients
- 8 ounces cream cheese, softened
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon lemon juice
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper, freshly ground
Instructions
Begin by setting out the cream cheese at room temperature for about 30 minutes to soften, if not already softened.
In a medium-sized mixing bowl, combine the softened cream cheese, fresh chives, fresh parsley, fresh dill, lemon juice, garlic powder, and black pepper.
Using a hand mixer or a fork, mix all the ingredients together thoroughly until well incorporated and smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
Once the cream cheese is evenly mixed and fluffy, taste for seasoning. Adjust the herbs or pepper if desired, always remembering to keep sodium in check by avoiding salt.
Transfer the herbed cream cheese to a serving container, smoothing out the top with a spatula.
Refrigerate the cream cheese for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled as a spread for bagels, crackers, or sandwiches. Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 8.3 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
