Ina Garten Herbed Fromage Blanc

Ina Garten herbed fromage blanc turns fresh fromage blanc, dill, chives and lemon zest into a creamy, tangy dip in 1 hour 10 minutes. This make-ahead appetizer dip fits dinner parties, summer cookouts and holiday gatherings, since it chills in the fridge until your guests arrive.

Let the dip chill for at least an hour before serving, because that time lets the garlic, herbs and lemon zest soak into the cheese. Skip it and you get a bland white dip with raw-tasting garlic and loose flavors.

Ina Garten likes fromage blanc because it is a low-fat fresh cheese similar to cottage cheese, once found only in France and now made in the United States. Folding in sour cream gives her version a richer, smoother body than the cheese has on its own, from her book Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Herbed Fromage Blanc

0.0 from 0 votes

Course: AppetizerCuisine: American, FrenchDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

90

kcal

A thick, spoonable dip with a cool, tangy base and plenty of green flecks from the fresh herbs. Everything gets stirred in one bowl and chilled, so the flavors blend while you set out crackers and crisp vegetables.

Ingredients

• 16 ounces fromage blanc, such as Vermont Creamery
  

• 1/4 cup sour cream
  

• 2 tablespoons minced scallions, white and green parts
  

• 2 tablespoons minced fresh dill
  

• 2 tablespoons minced fresh chives
  

• 2 tablespoons minced fresh parsley leaves
  

• 1 teaspoon finely minced garlic
  

• 1 teaspoon grated lemon zest
  

• Kosher salt and freshly ground black pepper
  

• Crackers and/or vegetables, for serving
  

Directions

• Mix the dip: Combine 16 ounces fromage blanc, 1/4 cup sour cream and 1 teaspoon each of minced garlic and lemon zest in a medium bowl. Then stir in 2 tablespoons each of minced scallions, dill, chives and parsley, plus 1 teaspoon salt and 1/2 teaspoon pepper.
• Chill to blend: Cover the bowl with plastic wrap and refrigerate for at least an hour. You can also leave it overnight, which gives the flavors even more time to come together.
• Serve with dippers: Spoon the dip into a small bowl and set it on a platter. Then surround it with crackers and/or fresh crudités like radishes and carrots.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, Microplane zester grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than fromage blanc?

Plain whole milk Greek yogurt or soft fresh goat cheese thinned with a little sour cream works as a stand-in. The dip will taste tangier and a bit thicker, so add a spoonful of sour cream if it feels stiff.

How long does herbed fromage blanc keep in the fridge?

Ina Garten says it keeps for up to 3 days when covered and refrigerated. Give it a quick stir before serving, since a little liquid can settle on top.

Can I make this dip ahead for a party?

Yes, it is actually better made ahead because the herbs and garlic need time to blend into the cheese. Prep your vegetables up to a day early and store them in plastic bags in the fridge.

Do I need to mince the herbs by hand?

A sharp knife works best here, since a food processor can bruise the herbs and turn the dip a muddy green. Mince them fine so every scoop gets a bit of dill, chives and parsley.

What's the most common mistake with this recipe?

Serving it right after mixing is the big one, because the garlic tastes sharp and the herbs haven't spread through the cheese yet. Salting is the other, so taste after chilling and add a pinch more if it needs it.