Garlicky Herb Cheese Dip

The trick to any kind of dip is you HAVE to let it sit for a while and steep. Some flavors will mellow while others will come out stronger, but the main thing is the flavors will become more cohesive and blend so much better. Basically, the flavor profile will change dramatically for the better after a 24-hour chill out in the cold box. Same goes for other dips, as well.

This is an easy dip to prepare- no cooking, just a little chopping of the herbs and crushing of the garlic before dumping it all in the food processor.

This dip is also better with fresh herbs, but you can modify it for dry if you want. You might have to up the measurements, though.

And seriously- buy good cheese for this. That pre-grated processed stuff that's been sitting on the shelf for weeks? Please, don't. It won't taste good and it won't function the same way in the dip. If you get pre-grated, get the fresh-grated from the deli.

Garlicky Herb Cheese Dip

Ingredients

• 1 8oz Package cream cheese
• 1 tablespoon Mayo
• 1 cup sour cream (add more if you want a thinner dip)
• 4 oz each Freshly grated Parmesan and Asiago
• 2-3 cloves garlic
• 1/2 teaspoon rosemary
• 1 teaspoon fresh sage
• 1/4 teaspoon thyme
• One small handful (Approx a cup) fresh flat-leaf (Italian) parsley
• A couple drops of Tabasco
• 1/4 teaspoon onion powder
• pinch of dry mustard
• fresh-ground pepper to taste (I usually add 1/8 teaspoon)
• Salt to taste, if by some chance the cheese doesn't provide enough.

Method

1. Chop herbs and run garlic through garlic press (or mince it), add to food processor and blend until finely chopped, but not a paste. Use the pulse setting for this.
2. Add Cream cheese to garlic herb mixture and blend until combined.
3. Add the sour cream, mayo and cheese and blend. Add more sour cream by the spoonful if desired for a thinner dip.
4. Add the Tabasco, onion powder, dry mustard and pepper. Blend
5. Put in serving bowl, cover and chill for at least 12 hours. 24 hours is better.

I find that the parsley is very strong at this stage and the garlic hits you at the end. I almost regretted the amount of parsley at first. Don't worry- this will change a lot after sitting. Resist the urge to add more garlic until you let it sit. The parsley/ herbs will mellow and the cheese and garlic will come out more.

Have I mentioned you should let this sit for a while? Because you should. ;)