Scallion Cream Cheese
"I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen."
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
1 cup
ingredients
- 1 (8 ounce) package cream cheese, at room temperature
- 1⁄4 cup chopped scallion, white and green parts
- 1 tablespoon milk
- 1⁄8 teaspoon kosher salt
directions
- Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
- Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.
Questions & Replies
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Reviews
-
"Hey, didn't you just buy some cream cheese? It's gone off! You need to return it to the store!" Silly, silly, Sushiman, it's not gone bad, it's gone great! I made up a batch of this on Friday morning and it was yummy on toasted whole wheat bread, yummy on some crackers later on in the morning, even really really good with a dollop on the edge of my index finger.I love the fact that the scallion flavor just runs through every molecule of cream cheese. Next time I make a batch I'm going to add a garlic clove or two. And maybe some tarragon. Oh, and a little bit of fresh oregano..... I'm going to have fun here. Thanks so much for breakfast!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin
