Some recipes don’t need much explaining — they just need to be made once so they can quietly earn a permanent place in your fridge.
This scallion cream cheese is one of those recipes. It’s fast, forgiving, and endlessly useful. A block of softened cream cheese, a bunch of scallions, a little garlic, and a few splashes of Tabasco come together in minutes, but the payoff lasts all week.
I love this spread on a toasted bagel in the morning, but it’s just as good spooned onto crackers, smeared on a sandwich, or used as a base for simple appetizers. If you like this, you should also try my Vegetable Cream Cheese, which is totally addictive and WAY better than anything you can buy at the store. This recipe uses basic knife skills — covered in Cooking 101.
This is the kind of recipe that rewards slowing down just enough to do the small things right: clean scallions, even chopping, and letting the processor run until everything is smooth and balanced. No rushing — just good, everyday cooking.
Everyday Fresh Scallion Cream Cheese (Ready in 10 Minutes)
Ingredients
- 8 ounces cream cheese, softened
- 1 bunch scallions, chopped
- ¼ teaspoon garlic powder
- 2 -3 splashes of Tabasco
Equipment
Instructions
- Prep the scallionsTake a minute here. Wash and dry the scallions well, then peel away any papery or browned outer layers from the whites. Trim off anything tired-looking on the greens. A clean start makes a difference.
- ChopCut the scallions into roughly ¼-inch pieces, using the whole thing — whites included. Add them to the bowl of a food processor and pulse a few times until they’re broken down and fragrant.
- Mix and finishAdd the softened cream cheese and garlic powder to the processor. Blend until smooth and creamy, stopping once or twice to scrape down the sides and blade so everything comes together evenly. Don’t rush it — let the texture get just right.
