Scallion Cream Cheese Spread goes with just about any breakfast. With only 5 minutes of prep, simply stir sliced scallions into softened cream cheese. It's ready to schmear right away, or chill it for 30 minutes to let the scallion flavor develop.
Quick Look: Scallion Cream Cheese Spread
- What it is: Softened cream cheese mixed with thinly sliced scallions. It's the classic New York bagel shop spread.
- Why make THIS version? It takes 2 ingredients and 5 minutes, with no gums or stabilizers. You decide how oniony it gets, and there are 5 variations, including spicy, bacon, and a Philadelphia chive-and-onion copycat.
- Key ingredients: Full-fat block cream cheese and fresh scallions (or half scallions, half chives).
- Total time: 5 minutes, plus 30 minutes to chill (optional).
- Pairs well with: Toasted bagels, homemade everything bagel chips, or garlic butter pita chips.
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Scallion Cream Cheese, New York Style
We love scallion cream cheese on our bagels! It's smooth and tangy, with a fresh green onion bite in every mouthful. You find it in the case at every New York bagel shop, and you can make it at home in 5 minutes with 2 ingredients.
Once you make your own, you control how oniony it is. You can also skip the gums and stabilizers that come in store tubs.
For more spreads, see my Homemade Flavored Cream Cheese recipes.
Scallions vs. Chives
Scallions and green onions are the same thing. They're young onions with a small white bulb and long green tops, with a sharper bite and more crunch.
Chives are an herb. They have thin, hollow stems and a milder onion flavor.
For classic bagel shop scallion cream cheese, use scallions. For a spread that tastes like Philadelphia Chive & Onion, use half scallions and half chives.
Use the white and light green parts of the scallions. You can use the darker greens too, as long as they aren't tough. They add color.
Ingredients
Cream cheese: 8 ounces of full-fat block cream cheese, softened. Philadelphia gives the smoothest texture and the whitest color. For best results, I recommend Philadelphia cream cheese.
Scallions: ¼ to ⅓ cup thinly sliced green onions. You can also use half scallions and half chives.
How to Make Scallion Cream Cheese
Step 1: Prep the scallions. Rinse them, then dry them completely. Trim the root ends and slice them thin, about ⅛ inch.
Step 2: Place the cream cheese in a medium bowl. Add scallions and stir with a rubber spatula until evenly distributed.
Step 3: Refrigerate for at least 30 minutes so the onion flavor spreads through the cream cheese.
Tips for the Best Scallion Cream Cheese
- Dry the scallions well. Wet scallions make the spread watery and streaky.
- Use a hand mixer for a whipped texture. Beat the plain cream cheese for 30 seconds first, then fold in the scallions by hand so they don't get bruised.
- Let it sit overnight. The onion flavor gets stronger by the next day. If you're making it ahead, start with less scallion.
- Whipped cream cheese works too. It gives you a lighter spread that's easier to schmear right out of the fridge.
Variations
- Spicy Scallion Cream Cheese: Add 1 small jalapeño, seeded and minced, and ½ teaspoon of sriracha. For more heat, leave some of the seeds in.
- Bacon Scallion Cream Cheese: Add 3 strips of cooked bacon, crumbled into small pieces. Cook the bacon until crisp, then let it cool before stirring it in so it doesn't melt the cream cheese.
- Chive and Onion Cream Cheese (Philadelphia Copycat): Use 3 tablespoons of scallions and 3 tablespoons of fresh chives. Add a pinch of onion powder to get the flavor close to the Philadelphia tub.
- Garlic Scallion Cream Cheese: Add 1 small clove of garlic, grated on a microplane. For a sweeter, milder garlic flavor, use 2 cloves of roasted garlic instead.
- Everything Scallion Cream Cheese: Stir in 1 tablespoon of everything bagel seasoning. This is good on a plain bagel.
Want more flavors? See Smoked Salmon Cream Cheese and Veggie Cream Cheese
Serving Suggestions
- Serve with bagels, everything bagel chips, or garlic butter pita crackers.
- Spread inside a wrap with smoked salmon or lox.
- Top a smoked salmon omelet for breakfast.
- Use as a dip with cucumber slices or chopped vegetables.
- Serve next to veggie egg salad or tuna salad on a brunch spread.
- Stir a spoonful into shrimp and scrambled eggs just before they set.
- Serve it with a zucchini frittata for brunch.
Storage
Keep scallion cream cheese spread in an airtight container in the fridge for up to 5 days. Stir it before serving. The scallions soften, and the flavor gets stronger each day.
I don't recommend freezing it. Thawed cream cheese turns grainy, and the scallions go limp.
Scallion Cream Cheese Spread FAQ
No. Scallion cream cheese has a sharper, fresher onion flavor and more crunch. Chive cream cheese is milder and more like an herb spread. Philadelphia's Chive & Onion uses both.
Yes, in a pinch. Use 1 tablespoon of dried chives, or 2 teaspoons of dried minced onion. Let the spread sit for an hour so they soften.
No. Cream cheese is already salted, so taste it before you add anything.
Yes. The spread will be a little softer and less rich.
Yes. Each serving has about 2 to 3 grams of carbs.
If you tried this Scallion Cream Cheese recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Scallion Cream Cheese Spread
Equipment
- Medium mixing bowl
- Chef's Knife
- Cutting board
- Spoon or rubber spatula
Ingredients
- 8 ounces cream cheese, full-fat block, softened
- ¼ cup scallions, thinly sliced (3-4 scallions), rinsed and patted dry
Instructions
- Place the softened cream cheese in a medium bowl.
- Add ⅓ cup of scallions and stir with a rubber spatula until evenly mixed.
- Taste and add more scallions if you like.
- Refrigerate for 30 minutes before serving.
Andi says
Yum!
Felice says
I make this scallion cream cheese because it’s so easy. I like it with plenty of fresh scallions, and it’s even better after it sits in the fridge for a little while.