1 8-ounce packageNeufchatel cheese(or cream cheese), cut into large chunks
1/4cupSour Cream(or Creme Fraiche)
1/4cupYellow Onion, chopped
1/4cupItalian Flat-leaf Parsley, chopped
Kosher Salt and ground Black Pepper, to taste
In a medium, heavy saucepan over low heat, combine the Neufchatel cheese and the milk. Stir frequently and then constantly when the cheese begins to melt. When the cheese has melted whisk to ensure the mixture is smooth with no remaining unmelted cheese. Remove from heat.
Add the sour cream/creme fraiche, onion, parsley and chives; stir to combine. Using an immersion blender, blend to fully combine all ingredients into a smooth consistency. Alternatively the mixture can be processed in a traditional blender as well.
Chill the dip fully in the refrigerator before serving (the dip will thicken). Serve with a variety of colorful, prepared vegetables.