Scallion Cream Cheese Recipes

Steps:

• Heat a grill or grill pan to medium-high heat. Reserve 2 or 3 of the scallions for serving.
• Drizzle the corn and remaining scallions with the olive oil, season with a big pinch of salt and 5 to 6 turns of pepper and toss around so everything is coated. Place the scallions directly on the grill grates and cook, turning a few times, until charred, 4 to 5 minutes. Set aside.
• Grill the corn, turning every couple of minutes, until nice and charred, 10 to 12 minutes depending on the grill (just keep cooking until they are the level of charred you prefer; be careful, they will pop). Remove from the grill and keep warm.
• Thinly slice the reserved scallions and set aside.
• Combine the cream cheese, sour cream and lemon juice in a mixing bowl and whisk until smooth.
• When the grilled scallions are cool enough to handle, chop them finely and add them to the cream cheese mixture with the everything bagel seasoning. Stir to combine, taste and adjust the seasoning if necessary. (You will probably need to add salt if your everything seasoning does not have salt.)
• Schmear the cream cheese mixture on the corn and serve topped with the sliced fresh scallions and additional everything seasoning.
• Alternatively, this can be made into a dip: cut the corn off the cob, mix with the cream cheese mixture and fresh scallions, pour into a baking dish, top with any good melting cheese and bake until bubbly. Serve with pretzels or chips.

Steps:

• Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill.

Steps:

• Carefully wash and dry the 4 largest outer romaine leaves, trying not to tear them. Cut the leaves at the base, where they were connected to the root; the leaves should be about 9 inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
• Stir the cream cheese, scallions, mustard, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl to combine.
• Lay 1 of the tortillas on a clean work surface, and place 1 of the romaine leaves neatly on top. Place 2 slices of the ham next to each other to fit neatly on top of the lettuce. Spread 2 tablespoons of the cream cheese mixture over the ham, then line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrots on top of the peppers. Roll up the wrap tightly, starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, peppers, carrots, ham and cream cheese mixture. Cut the wraps into 1-inch pieces, then skewer each piece from the top through the seam side with a toothpick or skewer.

Steps:

• In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
• Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
• Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.

Steps:

• Place cream cheese in a stand mixer fitted with the paddle attachment. Mix at low speed until smooth. Pour in 1/2 cup heavy cream and raise the speed to medium-low. Mix until whipped and fluffy, adding more cream if needed to loosen the mixture.
• At low speed, fold in scallions just until combined. Scrape into a serving bowl and keep refrigerated until ready to serve. (Can be made up to 1 day ahead.)

Steps:

• 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.

Steps:

• In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

Steps:

• Cook the bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
• Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
• Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
• Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
• notes
• Make a meat-free cream cheese plug with your favorite bagal fixin's. We make a veggie plug with dill and cucumber, too!

Steps:

• Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
• Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
• Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
• While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
• Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Steps:

• Wash and trim the scallions.
• I leave about half of the dark green portion of the scallion.
• Take about 1 tablespoon of the softened cream cheese and form it around the lower half or 2/3rd's of the scallion.
• Wrap with one piece of the sliced meat.
• Depending on the length of the scallion, I sometimes fold the meat in half.
• Chill in frig and serve on a veggie platter.
• Note: I count the number of scallions and just judge how much cream cheese and meat slices I will need.
• Cooking time is chill time in frig.

Steps:

• Combine all ingredients in a small bowl.
• Chill until ready to use.
• Store refrigerated for up to 2 days.