Since we’ve been watching House lately, I was thinking about the phrase “delivery mechanism”. It is used in reference to methods used to deliver drugs into the needy recipient. Around these parts the drug is homemade lox, the needy recipients are our mouths, and the delivery mechanisms vary.

Scallion and Cream Cheese

Today the delivery mechanism was a bagel smeared with homemade Scallion Cream Cheese. Normally, I don’t care for scallion cream cheese or any cream cheese for that matter. But, once you make it at home, it’s a whole different story.

chopped scallion

This is one of the simplest recipes I’ve ever written, so you should absolutely try it, it’s worth it.


  • 8 oz Cream Cheese
  • 1.8 oz Scallions, finely sliced (3.1 oz before cleaning, 5 pieces)
  • kosher salt


  1. Leave the cream cheese out to soften. Meanwhile, on a plate, lay the finely sliced scallion on a clean paper towel and salt well. Cover with another piece of paper towel and weight down with a second plate on top. Let both the cream cheese and scallion sit for an hour.
  2. In a bowl, spread the softened cream cheese to make more surface area. Put the scallion on top, and fold into the cream cheese until well combined. Cover and leave in the fridge for at least an hour before serving at room temperature. It should last in the fridge at least three days.

While you’re probably asking yourself “what’s so special about this?” or perhaps noting that it looks like any other scallion cream cheese, we can tell you it taste so much better fresh! You’ll just have to try it to believe.

Scallion Cream Cheese
posted by Lon at 07:39 AM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.