¼ to ½ teaspoon salt (to taste)
⅛ teaspoon white pepper
⅛ teaspoon white vinegar
Equipment Needed:
Electric mixer or stand mixer with paddle attachment
Medium mixing bowl
Measuring spoons and cup
Plastic wrap
Spatula
Instructions:
Instructions:
1. Soften the Dairy Base
Let the cream cheese and butter sit at room temperature for about 30 minutes. This ensures they blend smoothly for a creamy texture.
2. Blend to a Creamy Texture
Using an electric mixer, beat the softened cream cheese and butter in a medium mixing bowl until the mixture is smooth and slightly fluffy. A stand mixer with a paddle attachment works especially well for this.
3. Add Herbs and Seasonings
Add the parsley, chives, garlic powder, salt, white pepper, and vinegar. Mix until all ingredients are well incorporated and evenly distributed throughout the cheese base.
4. Shape and Chill
Line a 1-cup measuring cup (or small bowl) with plastic wrap. Spoon the cheese mixture into the lined cup, pressing down firmly to eliminate air pockets. Fold over the excess plastic wrap to cover and refrigerate for at least 1 hour, or until firm.
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