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Prep 10 mins
Cook 0 mins
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.
- 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.
"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!