Spreadable Ranch Cream Cheese

Spreadable Ranch Cream Cheese 1 brick cream cheese 8 ounce, softened slightly the juice of half a lemon or 1 tablespoon bottled lemon juice 2 tablespoons heavy cream or mayonnaise, if preferred 1/4 cup finely chopped fresh dill 2 green onions white sections trimmed and saved for another purpose, minced finely 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh chives 1 small garlic clove peeled and finely minced or pressed through a garlic press 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground pepper Optional: 1 tablespoon dry Ranch dressing mix homemade or purchased. Put the cream cheese in the bowl of a food processor fitted with a metal blade, or in a stand mixer fitted with a whisk, or a mixing bowl with a hand mixer. Blend the cream cheese with the milk and lemon juice until smooth. Add the remaining ingredients and pulse until evenly combined. Scrape into a container with a tight fitting lid and refrigerate for up to a week. The Ranch Spreadable Cream Cheese is good served right away, but improves if allowed to rest, refrigerated, for at least 30 minutes before serving.