Brighten your snack table with this creamy, herb-packed veggie dip—Ina Garten style! Perfect for parties or a cozy night in. 🥕🥒🍋

– 225g cream cheese, softened 🧀

– 120ml sour cream 🥛

– 60ml mayonnaise 🥄

– 1 lemon (zest and 1 tbsp juice) 🍋

– 1 clove garlic, minced 🧄

– 2 tbsp fresh chives, finely chopped 🌿

– 2 tbsp fresh parsley, chopped 🌿

– 1 tbsp fresh dill, chopped 🌿

– 1 tsp Dijon mustard 🟨

– 1 tbsp olive oil 🫒

– Salt to taste 🧂

– Freshly ground black pepper to taste 🌶️

– Paprika for garnish (optional) 🌶️

– Assorted vegetables for serving: carrot sticks, cucumber, bell pepper, cherry tomatoes 🥕🥒🫑🍅

1 Soften the cream cheese at room temperature for 20–30 minutes so it blends smoothly.

2 In a medium bowl, whisk together the softened cream cheese, sour cream and mayonnaise until silky and lump-free.

3 Add the lemon zest and 1 tablespoon of lemon juice, minced garlic and Dijon mustard. Mix until combined.

4 Fold in the chopped chives, parsley and dill. Season with salt and freshly ground black pepper to taste.

5 Adjust thickness: if you prefer a looser dip, stir in up to 1–2 tablespoons of milk or extra sour cream.

6 Cover and chill the dip in the refrigerator for at least 1 hour to let the flavors meld.

7 Before serving, transfer the dip to a serving bowl, drizzle with olive oil and sprinkle a pinch of paprika and extra chives for color.

8 Arrange assorted vegetable sticks and cherry tomatoes around the dip and serve chilled.

9 Store leftovers tightly covered in the refrigerator for up to 3 days.