Ingredients:

  • 8 oz full-fat cream cheese, softened to room temperature
  • 1 cup full-fat sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried dill weed
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh chives, finely minced
  • 1 tsp lemon juice

Instructions:

  1. In a medium mixing bowl, beat the softened cream cheese on medium speed for 1 minute until glossy and smooth to ensure a lump-free base.
  2. Add the sour cream, Worcestershire sauce, and lemon juice. Fold gently to combine, then beat on low speed until the mixture is uniform and aerated with a billowy texture.
  3. Stir in the garlic powder, onion powder, smoked paprika, dried dill, salt, pepper, and fresh chives.
  4. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to infuse and the matrix to set for maximum chip-clinging stability.