foolproofliving

0 In the bowl of an electric mixer fitted with the paddle attachment, mix cream cheese until creamy in medium speed, 1 minute.
2 While the machine is running, slowly pour in the heavy cream and mix until combined.
4 Turn it down to slow speed and add the scallions, dill, lemon zest, lemon juice, salt and pepper. Mix, until combined. (You may need to scrape down the bowl to make sure that it is thoroughly combined.)
6 Place 2 layers of cheesecloth over a 6-inch medium mesh strainer placed in a bowl. Pour the cream cheese into the strainer and smooth the top with the back of a spoon. Fold the top of the cream cheese with the excess cheesecloth.
8 Cover it with stretch film. Place it in the fridge and let it sit overnight or at least 4 hours.
10 When ready to serve, invert the crème on to a plate and discard the liquid in the bowl.
12 Serve with crackers or slices of toasted French baguette.