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Truffled Cream Cheese Dip

Truffled Cream Cheese Dip

This smooth, sophisticated dip uses both cream cheese and sour cream to round out the pungent, earthy flavour of truffle. Note that only half a teaspoon of truffle oil perfumes the dip - any more than this, and you risk overpowering the dish. Serve with raw vegetables, bread or crackers, or use it as a condiment and mix it into mashed potatoes, scrambled eggs or pasta. - EJ


225 g (1 brick) plain cream cheese
200 g sour cream
1 ½ tsp Black Truffle Salt
½ tsp. Black Truffle Oil
2 tbsp. Picual Olive Oil
Freshly ground black pepper
2 tbsp. chives, chopped finely


1. Using a rubber spatula, cream the cheese on the side of a large bowl until soft. 
 2. Add sour cream and whip until incorporated. 
 3. Add half of truffle salt and pepper and whip. Add the remaining salt and pepper. 
 4. Using a teaspoon, add the truffle oil. 
 5. Add EVOO and mix thoroughly. 
 6. Add chives and mix again. 
 7. Correct the seasoning.