SCALLION CREAM CHEESE CORN ON THE COB
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.
EASY HAM & CREAM CHEESE ROLL-UPS
This one is almost to simple. I had it at a baby shower and really just stole it, it was to easy to ask for a recipe.
Provided by chilepepper1231
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Spread cream cheese over ham slices.
- Lay 1 scallion on top lengthwise.
- Roll scallion up in ham slice.
- Trim off excess scallion.
- Slice roll-ups into 1/2 to 3/4 inch bits.
- Serve cut sides up.
- Suggestion-- These go good packed together in the center of a meat or cheese tray.
- In the middle of a veggie tray, or devilled eggs.
BACON-SCALLION CREAM CHEESE SCHMERE
Make and share this Bacon-Scallion Cream Cheese Schmere recipe from Food.com.
Provided by KelBel
Categories Breakfast
Time 5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl.
- Chill until ready to use.
- Store refrigerated for up to 2 days.
WRAPPED SCALLIONS
This is posted in response to requests for scallion recipes. I got this simple recipe from my MIL. Looks great on a veggie platter and is addicting. Warning: very easy to make. If you like onions you will love this.
Provided by Margo59
Categories Onions
Time 1h15m
Yield 12-14 serving(s)
Number Of Ingredients 3
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.
BACON-SCALLION CREAM CHEESE
Add a savory spread to Homemade Bagels (see Related Links) with our Bacon-Scallion Cream Cheese.
Categories cheese spreads cream cheese sauces condiments bacon recipes brunches
Yield 1 cup
Number Of Ingredients 4
Steps:
- Prepare the spread: Combine all ingredients in a small bowl. Chill until ready to use. Store refrigerated for up to 2 days.
Nutrition Facts : Calories 81 calories
SCALLION CREAM CHEESE, BAGEL SHOP STYLE
This recipe for a loftier version of cream cheese is also a formula for any number of dips and spreads. Instead of scallions, you might add horseradish, sriracha, toasted walnuts, blue cheese crumbles, maple syrup or honey. When shopping for cream cheese, choose one with the shortest list of ingredients; anything besides cream, milk, and salt is a filler or a preservative. But even if you start with less-than-perfect cream cheese from the supermarket, whipping it in a stand mixer and adding heavy cream to loosen the mixture will produce a smooth, fluffy spread. Sour cream would work just as well as heavy cream. It's best to make this just before serving - at Baz Bagel & Restaurant in Little Italy, they make it three times a day to preserve the fresh taste - but it also lasts well in the refrigerator.
Provided by Julia Moskin
Categories breakfast, easy, quick, condiments, dips and spreads
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 3
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.)
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 214 milligrams, Sugar 2 grams
SCALLION CREAM CHEESE BAGEL SPREAD
Just two simple ingredients make up this fantastic bagel spread!
Provided by Martha
Time 5m
Number Of Ingredients 2
Steps:
- In a bowl, mix the softened cream cheese with the sliced scallions until blended. Refrigerate until ready to serve.
- Toast cut bagels and spread the cream cheese mixture on top.
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.
Provided by Hey Jude
Categories Breakfast
Time 10m
Yield 1 cup
Number Of Ingredients 4
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.
EVERYTHING BAGEL PRETZEL TWISTS WITH SCALLION CREAM CHEESE DIP
I've eaten a ton of soft pretzels while growing up in Philadelphia. I love how quickly this dough comes together and that it stretches and twists with such ease. A generous coating of everything bagel seasoning blend and a rich cream cheese dip make these pretzel twists hard to resist. Count on them becoming a favorite for all of your tailgating parties.
Provided by Dan Langan
Categories main-dish
Time 1h25m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Place racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line two half sheet pans with parchment paper and spray the parchment generously with nonstick spray.
- For the dough: Whisk the buttermilk, brown sugar and yeast in a liquid measuring cup. Set aside.
- Put the flour, baking powder and salt in the bowl of a stand mixer fitted with the dough hook attachment. Use a hand whisk to combine. Add the oil and mustard and then pour in the buttermilk mixture. Mix in the stand mixer on low speed until combined, then scrape the bowl and dough hook. Mix on low speed until smooth and stretchy, 3 to 4 minutes. If the dough looks very sticky or isn't coming away from the sides of the bowl into one mass during the first minute of mixing, add up to an additional 2 tablespoons of flour.
- Continue to mix until smooth and the dough pulls away from the sides of the bowl. Transfer the dough to a lightly floured surface and cut into 12 rough portions. Pre-shape each portion into a rough 3- to 4-inch-long log. Place the portions on one of the prepared greased and parchment-lined half sheet pans, cover with a kitchen towel and let rest 5 to 10 minutes.
- For the soak: Meanwhile, put the water in a large skillet (so that you have about 1 inch of water). Stir in 1/3 cup baking soda and 2 tablespoons brown sugar and bring to a simmer over medium-low heat. Keep the soak at a simmer while you roll the pretzels and make the dip.
- For the scallion cream cheese dip: Reserve 1 teaspoon of the scallion greens for garnish. Stir together the cream cheese, mustard, remaining scallions, onion powder, brown sugar and salt a large bowl with a rubber spatula until smooth. Stir in the yogurt until smooth. Taste and season with additional salt or onion powder if needed. Transfer to a small bowl, top with the reserved 1 teaspoon scallions, cover and refrigerate until ready to serve so the flavors can meld.
- To form the pretzel twists: Roll 1 portion of dough into a 10- to 12-inch rope and then loosely twist 3 to 4 times, sealing the ends with a touch of water. Use as little flour as possible when rolling. Place the twists on the two greased and parchment-lined half sheet pan, 6 twists per sheet pan.
- Working in batches, place 3 to 4 pretzels at a time in the simmering baking soda solution and soak 20 seconds per side. Using a spider or two spoons, transfer to a kitchen towel to drain, then transfer back to the sheet pan. Sprinkle generously with the everything bagel seasoning blend.
- Bake, rotating top to bottom and front to back about halfway through, until deep golden brown and springy to the touch, 14 to 16 minutes. Cool the pretzel twists on the sheet pans until warm, about 10 minutes. Serve with the scallion cream cheese dip.
SCALLION AND DILL CREAM CHEESE
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.
BACON, SCALLION, CREAM CHEESE PLUGS
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!
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