Creamy Lemon-Dill Deviled Egg Dip

Creamy Lemon-Dill Deviled Egg Dip

Prep time: 10 minutes | Yield: About 2 cups

Ingredients

• 8 Hard-boiled eggs, peeled and sliced (as seen in the processor)

• 1 block (8 oz) Philadelphia Cream Cheese, softened to room temperature

• 1 tbsp Fresh lemon juice (about half a lemon)

• 2 tbsp Fresh dill, finely chopped

• 1 tbsp Dijon mustard (optional, but highly recommended for that classic “deviled” flavor)

• ¼ tsp Salt (or to taste)

• ¼ tsp Black pepper

• Garnish: Fresh chives or chive blossoms (seen scattered on the counter)

Instructions

1. Prep the Base: Ensure your cream cheese is softened so it blends smoothly without leaving clumps.

2. Load the Food Processor: Add the sliced hard-boiled eggs and the softened cream cheese block directly into the food processor bowl.

3. Add the Flavor: Squeeze in the fresh lemon juice, and add the fresh dill, mustard (if using), salt, and pepper.

4. Blend to Desired Texture: * For a chunky egg salad spread: Pulse the mixture 5–6 times just until the eggs are chopped and combined with the cream cheese.

   • For a smooth, creamy dip: Process on high for 15–20 seconds until smooth and fluffy. Scrape down the sides of the bowl halfway through.

5. Taste and Adjust: Give it a taste and add a little more salt, pepper, or lemon juice if it needs an extra zing.

6. Garnish and Serve: Transfer to a serving bowl. Garnish with a sprig of leftover dill or the chive blossoms.