Scallion Schmear

also called scallion cream cheese · schmear · schmeer · shmear · green onion cream cheese · spring onion cream cheese

The table

6(white and green both)scallionsslice the scallions thinfold them throughchill 1 hr
1 lb(450 g, at room temperature)cream cheesebeat the cream cheese soft
2 Tbsheavy cream
1/4 tspkosher salt
1/8 tspwhite pepper
1/2 tsplemon juice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

1slice the scallions thin

2beat the cream cheese soft

3fold them through

goes in with what steps 1 and 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hrtwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 15 min.

  1. beat the cream cheese soft

    not timedfrom the start

  2. slice the scallions thin

    not timedfrom the start

  3. fold them through

    not timedfrom the start

  4. chill 1 hr

    1 hrwalk awayfrom the start

Goes with

See how it is written
>> title: Scallion Schmear
>> category: Dressings & Dips
>> tags: cream cheese, scallion, no-cook, spread, deli
>> counters: Deli
>> aka: scallion cream cheese, schmear, schmeer, shmear, green onion cream cheese, spring onion cream cheese
>> pairs-with: bagels, cream-cheese, chocolate-babka
>> servings: 8
>> time: 1 hr 15 min
>> step.1: beat the cream cheese soft
>> step.2: slice the scallions thin
>> step.3: fold them through
>> step.4: chill 1 hr

Beat @cream cheese{1%lb}(450 g, at room temperature) with @heavy cream{2%Tbs} and @kosher salt{1/4%tsp} until it is smooth and takes a peak. Cold cream cheese beaten hard breaks into lumps that never come back together, so let it sit out an hour first; the splash of cream is what makes it spreadable on a bagel that is still warm.

Slice @scallions{6}(white and green both) as thin as you can be bothered to, on a slight angle. Thick rings sit on top of the schmear like a garnish; thin ones disappear into it and turn the whole tub pale green, which is the point.

Fold @&(~1)sliced scallions{} through @&(~2)beaten cream cheese{} with @white pepper{1/8%tsp} and @lemon juice{1/2%tsp}, turning rather than stirring so the green stays in streaks.

Chill @&(~1)schmear{} ~chill{1%hr} before it goes on anything, so the onion has time to give itself up to the cheese. A week in the fridge; scallion is the second-most-ordered one and plain is the first, which is this recipe with step two left out.