2. Minced fresh dill and fresh parsley (I usually do a 4 or 5 tablespoons each) In my opinion, the more dill, the better.
3. black pepper to taste
4. zest and juice of one lemon
Combine ingredients with a wooden spoon or spatula. Between mincing the herbs and zesting the lemon, this takes about ten minutes, start to clean-up.
This is really hard to screw up (thus the measurements of ‘do whatever you want’) I eat it on white or wheat bagels, and it’s delicious on a bagel with smoked salmon, capers, red onion – a perfect sandwich for breakfast or lunch. It’s great for guests and mixes in well with brunch or as appetizers for supper club.
It keeps just like cream cheese, in a sealed container in the refrigerator.