8 ounces chèvre, at room temperature
½ cup buttermilk
1 cup heavy cream
¼ cup minced fresh chives
Freshly ground black pepper
Combine the chèvre, buttermilk, and cream in a blender and blend until smooth. Stir in the chives and season to taste with salt and pepper.
Makes approximately 2 ¾ cups. Blend until smooth but not a moment longer so you don't end up with whipped cream. Consider adding basil, thyme, or Italian parsley or substituting grated garlic for the chives. Keeps for a day or two tightly sealed in the refrigerator.