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It’s bold to call this the best bagel schmear, but we’re going there. For five years, Nate and I had Brooklyn Bagel at least once a week, and our order rarely changed: everything bagel, toasted, slathered and stacked with bacon scallion cream cheese. Since moving away, we haven’t just endeavored to replicate the epic bagels; we’re all about the cream cheese too. Thankfully, that’s been a little easier to replicate. Here’s our go-to recipe for making bacon scallion cream cheese at home.
Pro tip: Make this cream cheese the night before you plan on using it—and perhaps whip up a double batch—so the smoky, salty bacon and tangy kick of the scallions can infuse the schmear. Or at least whip it up before you start making your Greek yogurt bagels (you are making ’em, right?!). That’ll buy you at least 30 minutes of meld time.
Bacon Scallion Cream Cheese
Equipment
- 1 small mixing bowl
- 1 silicone spatula
Ingredients
- 1 (8-ounce) block cream cheese, softened
- 1/3 cup thinly sliced scallions
- 4 strips cooked, crumbled bacon
Instructions
- In a small mixing bowl, combine cream cheese, scallions and bacon. Store in the refrigerator until ready to serve. (NOTE: This dish tastes better after the flavors have had time to meld, so it's great to make the night before—or at least 30 minutes before slicing and toasting your bagels.)
