Benedictine Spread

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How do you know when a dish is a winner? Is it compliments received or perhaps a request for the recipe? Maybe it’s no words at all as the eaters enjoy each bite in blissful silence. It could be any of the above, but in my experience, an empty plate tells no lies!

When Kentucky Derby rolled around last year, my husband and I were invited to join some friends for an afternoon of snacking, sipping and generally feeling fancy with gussied-up hats and minty bourbon cocktails. I offered to bring an appetizer and though it isn’t really my style to share a straight-up classic, I decided on Benedictine, a cream cheese-based spread developed by an early-20th century Louisville caterer.

As Wikipedia tells it, Jennie Carter Benedict served this concoction to her catering clients and later to guests in her tea room, though at that time it was more of a silky dip than a spread, made with the juices of cucumber and onions and sometimes a few drops of green food coloring for effect. The combination of cream cheese and cucumber is cool and refreshing and makes Benedictine a delectable filling in pretty cucumber sandwiches. Its popularity continues all these years later, with a few modernizations. There will be plenty of it served up at Kentucky Derby gatherings alongside mint juleps and hot brown sandwiches, and probably even at Churchill Downs itself when the riders take their positions on the first Saturday of May.

Benedictine is made with very simple ingredients, requires no cooking, and can be made a day ahead and stored in the fridge until post time. And, as I mentioned, the empty plate I brought home after last year’s Run for the Roses was proof that this appetizer was a clear winner.

This recipe for Benedictine is inspired by the original, but follows my own general formula for a cream cheese-based dip. As with my tzatziki dip, I salted and drained the grated cucumbers to ensure the shreds would not turn the spread soupy. I did the same with the onions, swapping new paper towels over the mixture until they no longer felt soaked. I did this part of the recipe first, and let the cukes rest in the fridge for a couple of hours before proceeding. I used Persian cucumbers because they have fewer seeds and the skin is tender enough for some of it to be included.

The creamy base was a blend of light cream cheese, sour cream and a bit of mayonnaise. Rather than drops of hot sauce (mentioned in the Wikipedia article), I gave my Benedictine a little zing from a bourbon barrel-rested Worcestershire sauce made in Louisville—that seemed apropos for a Derby Day recipe and it was a pleasant, savory complement to the freshness of the cucumbers. This sauce also happens to be vegetarian, as it omits the usual anchovies.

If I were in a hurry or making cucumber sandwiches, this would have been ready as soon as the drained cucumber and onion shreds were mixed in, but I wanted to serve my Benedictine on a platter with fresh veggies for dipping and some toasted mini brioche squares, so I pressed it into a bowl lined with plastic wrap and gave it some fridge time to set up for prettier presentation.

When I inverted it onto a lettuce-lined platter a few hours later, it occurred to me that fresh herbs would finish it nicely. Unfortunately, all I had in the fridge that day was cilantro (not the best match here), and it was too late for a last-minute dash to the store, so I had to concede to using dried dill leaves. The flavor was still very good, but fresh dill would take the win—by a nose. 😉

Benedictine Spread

  • Servings: 6 to 8 as an appetizer
  • Difficulty: Average
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DESCRIPTION


Ingredients

  • 2 Persian cucumbers*, cleaned and partially peeled (a little of the tender peel is fine and adds lovely color)
  • 1/2 medium sweet onion
  • 1/2 tsp. kosher salt and black pepper to taste
  • 8 oz. brick light cream cheese (or full-fat)
  • 1/4 cup stirred sour cream (or plain Greek yogurt)
  • 1/4 cup mayonnaise
  • 1 tsp. Worcestershire sauce (mine was aged in a bourbon barrel, available in specialty stores or online at https://bourbonbarrelfoods.com/product/bourbon-barrel-worcestershire-sauce/)
  • 2 Tbsp. fresh dill leaves, chopped

Persian cucumbers are usually about five inches length and they have fewer seeds and more tender skin than typical “slicing” cucumbers. Consider peeling and seeding other types of cucumber. This recipe requires about 1 cup of grated cucumber. I peeled one of my Persians, and kept the other intact.

Directions

  1. Use a box grater to shred the cucumbers and onion. Place shreds in a bowl or plate, lined with layers of paper towels. Sprinkle with salt and pepper, and then wrap in the paper towels; refrigerate a couple of hours to draw out as much excess moisture as possible.
  2. By hand or with a stand mixer, combine cream cheese, sour cream and mayonnaise until smooth and fluffy. Stir in Worcestershire. Cover and refrigerate until ready to combine with cucumber mixture.
  3. Use clean paper towels to blot away any lingering excess moisture from cucumber-onion shreds. Blend evenly into cream cheese mixture.
  4. Transfer Benedictine spread to a small bowl lined with plastic wrap. Press and smooth the mixture so that it assumes the shape of the bowl with no air bubbles. Cover and refrigerate a couple of hours to firm up.
  5. Invert Benedictine onto a lettuce leaf-lined serving plate. Remove plastic and sprinkle with fresh herbs. Serve with fresh vegetables, crackers, crostini or toasted brioche squares.

Philly Cheesesteak Dip

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I don’t care about football. Let’s get that out of the way, OK? But I do love a theme and the camaraderie of a big-game party with friends, and especially the food!

There is no better food for a die-hard Philadelphia Eagles fan than a real Philly cheesesteak, with its peppers and mushrooms, all that gooey melted cheese and loaded up with thinly sliced steak. It’s a hearty, flavorful sandwich— and it screams Philly. 

It would be the perfect thing to serve for this weekend’s NFC Championship game, right? If only it wasn’t a fat, messy sandwich.

When things get intense and your team is vying for a spot in the NFL’s biggest game of the year, you’ve gotta have an easier way to chow down on those flavors, or you’ll end up with it spilt all over your green jersey! This recipe has all the right stuff, but in a simplified format so you can take a warm, meaty, cheesy bite in between yelling at the refs and cheering your team on to victory.

Our good friends, Bob and Peg, are two such die-hard Eagles fans and they have generously shared Bob’s recipe for this scrumptious, game day party dip. It’s perfect for halftime snacking, regardless of which team you’re pulling for this weekend. But if you’re at Bob and Peg’s house, you’d best be pulling for Philly.

So delicious, hot from the oven!

The game will be aired on FOX this Sunday at 3:00 PM Philadelphia time, and if you have plenty of time to get this dip ready.

Bob’s cheesesteak dip begins with easy-to-find ingredients, and the prep is super simple. You’ll need cream cheese (Philadelphia brand, obviously), onion, bell pepper and mushrooms, a mountain of white cheese and very thinly sliced steaks. Bob’s recipe suggests an Italian “6-cheese” blend, but I used mainly Monterey Jack and pepper jack cheeses because I already had them in the fridge. Some amount of white American cheese would give a nice, melty quality to this dip, too. I’d recommend steering clear of very sharp, hard cheeses, as they tend to break under heat.

It’s good to have everything prepped before you begin cooking.

Put the veggies in a skillet and sauté until they’re soft. Then cook up the thinly sliced steaks and chop them into smaller pieces. I scored a package of fresh, shaved Angus steak in the meat case of my supermarket, but these aren’t always available. Bob’s recipe suggests using Steak-umms, specifically the 14-steak package.

After chopping the steaks, I seasoned them with salt, pepper and garlic powder and put them back in the skillet to get some crispy edges.

While the veggies and meat cool a bit, blend the softened cream cheese together with a dab of mayo, and then blend in the veggies, shredded cheese and chopped steak. It may be a bit clumpy at this stage and that’s OK; it will melt and smooth out during baking.

No mixer? Soften the cream cheese and mix it up in a large bowl with a heavy spoon.

Transfer the whole delicious mess into an oven-safe dish and pop it into the oven at 350 F for half an hour, then top with more cheese (I used our favorite Parm-Romano blend) and put it under the broiler just long enough to get it browned and bubbly on top.

Whoops! The parmesan got away from me a little bit!
Look at the bubbly goodness after a quick time under the broiler.

Serve your cheesesteak dip with slices of French baguette or, as we did at our house, crunchy pita chips. It occurred to me when we were enjoying this that the mixture could also be blended and transferred to a small slow cooker. I’d recommend warming it on the high setting until it’s bubbly, then give it a good stir and drop to low or warm setting to keep it nice and gooey from kickoff until the game is over.

Philly Cheesesteak Dip

  • Servings: About 8
  • Difficulty: Average
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All the scrumptious flavors of a classic Philly cheesesteak sandwich, but easier to eat while cheering your team on to victory!


Ingredients

  • 1 medium onion, chopped (about 2/3 cup)
  • 1 large green bell pepper, chopped (about 1 1/2 cups)
  • A large handful fresh mushrooms, chopped (about 2/3 cup)
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper
  • A quick shake or two of garlic powder
  • 14 slices very thin steak (Steak-Umms work great)
  • 2 bricks cream cheese (Philadelphia brand, duh!), softened
  • 2 Tablespoons mayonnaise
  • 12 oz. shredded white cheese (Italian, Monterey Jack, pepper jack are all good choices)
  • About 2 Tbsp. shredded Parm-romano blend cheese

Directions

  1. Preheat oven to 350 F. Heat a deep skillet over medium heat. Add olive oil, then add onions, peppers and mushrooms. Season with salt and pepper. Sauté until vegetables are softened and slightly translucent. Transfer to a bowl.
  2. In the same skillet, fry the steak slices until browned and cooked through. Transfer to a cutting board and chop into small pieces. Season with salt and pepper, plus a little shake of garlic powder. Add to the bowl with sautéed veggies.
  3. Using a stand mixer fitted with the beater blade, gently beat the softened cream cheese together with mayonnaise until creamy.
  4. Add sautéed veggies, shredded cheese and browned steak to cream cheese mixture. Mix until evenly blended. Transfer mixture to an oven-safe casserole dish.
  5. Bake cheesesteak dip for 30 minutes, then sprinkle with Parmesan or Parm-Romano blend and broil for 2 to 3 minutes until browned and bubbly.
  6. Remove cheesesteak dip and serve immediately with pita chips or sliced French baguette.

Alternatively, follow instructions through step 4. Transfer mixture to slow cooker on high until bubbly. Reduce to low heat or warm setting so dip stays warm and gooey.

F.R.O.G. Jam Rugelach

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Sometimes, saying your goals out loud is enough to cement them into reality, and this has been true for my quest to have a calmer, more peaceful Christmas season. Letting go of expectations for a “perfect” holiday has given me the freedom to enjoy it more, regardless of how things unfold. One thing I really wanted to do this year (for the first time in a long time) was settle in to making Christmas cookies, and I am on a roll—figuratively and literally—with these sweet little rugelach. They are my first cookies of the season and making them satisfies not only my desire for a pretty holiday treat, but also another item on my culinary bucket list.

As much as I love to bake bread and rolls, I hardly ever bake sweet things, such as cakes, pies or cookies. I’m not sure why, because I do like them, and I have fond memories of doing that kind of baking in my grandmother’s kitchen. The holidays are a perfect time for baking sweets, and so far, I am loving it.

Rugelach (which is pronounced in such a way that it might seem you are gargling with a feather in your throat) is a treat that originated in Poland and is popular in Jewish culture, and it has been on my bucket list for a couple of years. My husband, Les, remembers them from childhood, not only because he is of Polish-Jewish descent, but also from the bakeries and pastry shops all over New York, where he was raised.

It’s a perfect, little two-bite cookie.

The cookies are tiny, which makes them perfect for gift-giving or tucking into an extra little space on a dessert platter. My rugelach dough is made of butter, cream cheese and flour, with only a slight hint of powdered sugar. The rest of the sweetness comes from the layers of filling and the large crystals of sugar sprinkled on top before baking. Given the variety of flavors I have seen, you can put almost anything in rugelach, and the gears of my mind are already spinning ideas for my next batch. This time, I used a jar of jam we spotted while waiting in line to purchase our fancy Christmas tree stand.

No frogs were harmed in the making of these cookies. 🙂

The fruity filling in these bite-sized little rollups is F.R.O.G. jam, with the letters representing the flavors of fig, raspberry, orange peel and ginger. That’s a whole lot of holiday flavor happening in one spoonful, and though Les is not particularly fond of ginger, he likes the other flavors and said my addition of cinnamon sugar and chopped pecans rounded these out nicely for him. The cookies are made in stages, including a significant amount of time chilling the dough, and then the cookies before baking, so plan accordingly.

As always, I learned a few things along the way to making these, and I’ll share those discoveries throughout the instructions below.

Ingredients

4 oz. full-fat cream cheese (this is half a brick package)

1 stick cold unsalted butter

3/4 cup all-purpose flour* (see notes)

1/4 cup whole wheat pastry flour*

1 Tbsp. powdered sugar

1/4 tsp. kosher salt

2/3 cup jam, preserves or marmalade

2 Tbsp. organic cane sugar

1/2 tsp. ground cinnamon

1/4 cup chopped, toasted pecans

Egg wash and coarse sugar sprinkles, for baking

*Notes

For best results, measure flour using the fluff, sprinkle, level method. If you dunk your scoop directly into the flour bag, you will compact the flour and end up with heavy cookies.

I always sub in a portion of whole grain into everything I bake, but if you do not have whole wheat pastry flour (I like Bob’s Red Mill) or white whole wheat (King Arthur is a great choice), it is fine to use a full cup of all-purpose flour. I personally like the flavor boost of the whole wheat, and it helps me justify eating an extra cookie. 😉

Instructions

  • Cut the cold butter and cream cheese into cubes before pulsing into the flour a few times.
  • After a few pulses, run the processor continuously, but just until the dough comes together like this.
  • Divide the dough into two disks and wrap them up to chill several hours or overnight.
  • This is tricky, because you want the jam to melt but you don’t want it too warm.
  • For the sake of consistency, I divided my cinnamon sugar and pecans so that both wheels of rugelach got the correct amounts.
  • The chilled dough was rock hard, so I gave it a few gentle smacks with my rolling pin before pressing it out into a 12″ circle.
  • Yes, my edges are wonky, but I figured it would be OK since they’ll be rolled up. Spread the melted jam out thinly over the entire dough.
  • Sprinkle on the cinnamon sugar and scatter the pecan bits. I had to move them around a bit for more even coverage.
  • I used my rolling pin to press the parchment paper over the dough to secure the toppings. This turned out to be a mistake…
  • The rolling pin pressed it a little too well, and I had trouble peeling off the parchment. I peeled it back flat, the same as I do when making corn tortillas.
  • For a prettier cookie, I decided to use my wavy pasta roller to cut it into 16 equal wedges. Also, not the best idea because it made rolling them pretty tricky.
  • My wavy edges caused the pecan bits to fall off the sides when I rolled, and I had a tough time separating each wedge because the cuts were not clean.
  • The rolling step is pretty straightforward. Just like a crescent roll, but way tinier!
  • Whew, I got 16 of them onto my baking sheet! Cover with plastic and into the fridge.
  • I made three changes for my second disk of dough. First, I rolled the edges flat before I began rolling out the dough. I learned this a long time ago with pie crust.
  • Much better rollout, and without so many shaggy edges!
  • My second change was pressing the pecans into place with my hand rather than the rolling pin. Much easier to remove the parchment!
  • And I used a pizza wheel to cut my wedges, which made the rolling step easier and cleaner. The little things can make a big difference!
  • Even with clean cuts on the dough, I found it easier to roll the rugelach by pulling a wedge away from the larger whole.
  • Time for baking! I brushed on a quick egg wash.
  • And sprinkled each cookie with coarse sugar. On my first batch, I used colorful sprinkles; on the second, natural turbinado.
  • I do like the wavy edges on this batch. Into the oven for 25 minutes, until puffy and golden.
  • I love how the filling peeks out of the baked rugelach, and these little bite size cookies were delicious!
  • I’m excited to move rugelach to the “done” column of my bucket list. Next time, I want to make them with chocolate and cherry!

Combine flour, powdered sugar and salt in the bowl of a food processor and pulse a couple of times to blend them evenly. Add cold pieces of butter and cream cheese. Pulse a few times to cut the fats into the dough, then run the processor continuously just barely long enough to see it come together but not long enough for it to clump in a ball around the blades.

Scrape the dough out onto plastic wrap. Divide it into two equal pieces and shape them into disks about the size of hockey pucks. Wrap them tightly in the plastic wrap and refrigerate a few hours to overnight.

The rolling out and rolling up stage of this recipe moves quickly, so I encourage reading through it completely before beginning. As with any butter-based dough, you want to try to keep it as cold as possible so that it remains flaky during baking. Get all your filling ingredients measured, lined up and ready. Warm the preserves in a small saucepan until they loosen up to spreadable consistency, then remove from heat. Divide the cinnamon sugar and toasted pecans so that you have equal amounts for each dough disk. Set up two baking sheets, lined with parchment, and arrange enough space in the fridge to chill them for an hour or two.

Roll the dough out on a lightly floured countertop, until it is about 1/8” thick and roughly 12” in diameter. Working from the edges inward, brush half of the melted preserves onto the dough round. You should see quite a lot of dough through the preserves and try to keep the glaze light in the center of the dough round, which will ultimately be the tips of each rugelach.

Sprinkle the cinnamon sugar all over the glazed dough, and then scatter the toasted pecan bits evenly over the sugar. Lay a piece of parchment or waxed paper over the dough round and gently press to secure the pecan bits into the dough. Carefully peel the paper away and set it aside for the second batch.

Using a pizza wheel, cut the dough into 16 equal triangles, with tips at the center of the dough round. The easiest way to do this is to cut it into fourths, then cut the fourths into eighths and finally the eighths into sixteenths. This will make sense to you when you begin cutting. Some of the pecan pieces will fall off or come loose; just press them back onto the dough.

Beginning with one of the triangles, start rolling from the outer, wide end toward the center, as if rolling up a crescent roll. Keep it tight as you go and place the cookie on the parchment-lined baking sheet. I found it easier, once I had about three of the triangles rolled, to use my bench scraper to loosen a triangle away from the round before rolling. The far-away side of the dough round was the trickiest, and next time I may try rolling it on parchment paper that can be moved around for the rolling step.

When all 16 cookies have been rolled, cover the baking sheet with plastic wrap and place it in the fridge. Repeat with the second dough disk. Chill the cookies for at least an hour before baking.

Toward the end of chill time, pre-heat the oven to 350° F, with the oven rack in the center position. I baked only one sheet at a time, but if you wish to bake both at once, arrange the racks with enough room for both and plan to rotate the pans halfway through baking time.

Prepare an egg wash (beaten egg with a teaspoon of cold water) and lightly brush the chilled cookies. Sprinkle them with a pinch of sugar. You can use decorative sugar or (as I did with my second batch) a pinch of natural turbinado sugar.

Bake for about 25 minutes, until cookies are puffed up a bit and golden brown in color. Cool on the pan for about 5 minutes, then use a spatula to transfer them to a cooling rack.

F.R.O.G. Jam RugelachPrint it!
Happy Christmukkah!

Hot Artichoke-Cheddar Dip

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When you make a recipe so many times, you no longer need to review the ingredients list or even bother measuring, and that is the case for me with this hot artichoke cheddar dip, which I made umpteen dozen times during my stint as a prep cook for a catering company called A Pinch of Thyme.

The holiday season was wild in the “Pinch” kitchen, as many of our regular, affluent clients planned and hosted extravagant parties and, naturally, they did not prepare the food themselves. My friend, Tammy, was the events manager for Pinch, and she often shared colorful stories about some of the luxurious homes where our food was delivered (like the one with copper pipes running hot water underneath the marble floors to keep everyone’s tootsies warm), and I often wondered if those hosts supposed the food came from an equally posh kitchen and was prepared by consummate culinary professionals donning crisp, white chef coats and hats.

If they only knew.

My day job at the radio station usually had me out the door by noon, which gave me plenty of time to change into my most worn-out jeans and a WKZL T-shirt before tackling the party menus at the kitchen. The rock music would be blaring, Chef Rodney would be barking orders to everyone, the dishwasher would start running full-steam ahead and, somehow, we’d get it all done in time for the serving crew to load the truck and shuttle our delicacies to the client. The menu for such a shindig might have included a whole roasted beef tenderloin and buttered red bliss potatoes, some exquisite pastry dessert that I probably can’t even pronounce, bacon-wrapped dates stuffed with bleu cheese and, more often than not, this artichoke cheddar dip. Because, simple though it was, everyone loved it.

Warm and bubbly from the oven, this artichoke cheddar dip is delicious served with pita chips or crostini!

No matter how elaborate (or not) you intend your holiday get-togethers to be this year, I promise this dip will bring rave reviews. From memory, I scaled down the recipe to make it at home and, over time, I have modified it to reduce the ratio of mayonnaise in favor of smooth cream cheese; I think it endures better, especially when guests will be mingling for a while. The cream cheese keeps this dip silky, the cheddar gives a little sharpness and the artichoke hearts are satisfying and tart with their lemony zing.

If you want to go overboard, as we usually did in the Pinch kitchen, you might serve the dip in a silver chafing dish with handmade toasted herbed pita chips, which we typically made in quantity to fill up a hotel laundry cart. We would cut pita breads into wedges, split them to expose the shaggy insides, brush them with melted butter and then toss them with dried oregano, basil and garlic powder before baking them to perfect crispness. It was delicious, for sure, but at our house this year, we simply baked the dip in a pie plate, opened a bag of Stacy’s multigrain pita chips and had ourselves a party!

Ingredients

8 oz. brick of cream cheese (full fat or Neufchatel)

1/3 cup mayonnaise

1/4 cup sour cream or plain Greek yogurt

A few shakes hot sauce, such as Tabasco or Texas Pete

2 cloves fresh garlic, finely minced

8 oz. brick cheddar cheese (medium or sharp), freshly shredded* (see notes)

Freshly ground black pepper

1 cup marinated artichoke hearts, finely chopped*

1/2 tsp. dried oregano

A pinch of dried thyme (of course)

1/4 cup parm-romano blend*

*Notes

I know that it’s tempting to use pre-shredded cheese from a bag, but don’t. The stuff is coated with a powdery substance that keeps it from clumping, which may be great for the purpose of packaging, but not great for cooking because it does not melt well. Break out the box grater and shred the cheese yourself. You’ll be glad you did!

I use artichoke hearts that are marinated in spices and oil, and I usually scoop them out of the jar with a slotted spoon without draining them. The herbs and oil add a pleasant layer of flavor. If you use artichoke hearts packed in water, drain them thoroughly and also drizzle them with a bit of olive oil before mixing into the dip. If they are plain, consider increasing the dried herbs slightly.

I use oil-marinated artichoke hearts. There is no need to rinse or drain them, and the herbs add flavor.

We make our own parm-romano blend, which is easy to do and super convenient, because we love the piquant flavor in so many dishes. If you don’t care to do this (or if you just don’t have the time), substitute a good quality grated parmesan from the supermarket.

Before we get into the making of this recipe, I have a confession (as you’ll see in the photos). To satisfy our shopping list on the day I made the dip, my husband had to visit four grocery stores. I decided not to wait for the new package of cream cheese, and I dipped into our fresh batch of spreadable scallion cream cheese, which we make regularly as a bagel schmear. The spread has a bit of sour cream in it, plus chopped scallions and a touch of dill. I scooped out a heaping cup of it for this recipe and it worked great. Improvisation has led me to some of my favorite flavor discoveries, and I’ve learned to not be strictly bound to a recipe.

Instructions

  • Combine the cream cheese, mayo, sour cream and garlic and mix until evenly blended.
  • A few shakes of hot sauce, such as Texas Pete, will lend a slight kick to the dip. Don’t go overboard.
  • Most of the shredded cheddar gets blended into the base, but save about 1/2 cup for the top.
  • Freshly ground black pepper makes such a difference. Give it about 15 twists, or 1/4 teaspoon if you don’t have a mill.
  • Chop the artichoke hearts up into little pieces, so they distribute evenly through the dip.
  • A little dried oregano blends nicely with the artichoke.
  • And, in honor of the recipe’s origin, a pinch of thyme.
  • Sprinkle on parm-romano blend for a nice sharp initial taste.
  • Finally, scatter the remaining shredded cheddar on top. It will look great when it emerges from the oven.
  • A deep dish pie plate is perfect for this. I used one of my new Fiesta pieces, which I’ve since learned is the bottom piece of a tortilla warmer. I never saw the lids at the Fiesta tent sale. Maybe next year! 😉
  • Warm and bubbly from the oven, this artichoke cheddar dip is delicious served with pita chips or crostini!

Using an electric mixer, blend the cream cheese, mayonnaise and sour cream together. Add garlic and hot sauce and mix until smooth. Give it a taste and adjust hot sauce to your liking. Add about 2/3 of the shredded cheddar and mix again. Season with about 15 twists of freshly ground black pepper. Blend in the chopped artichoke hearts until evenly distributed. Add oregano and, in keeping with the original recipe, a pinch of thyme.

Pile the mixture into a deep pie plate or 8 x 8 glass baking dish. Sprinkle on the parm-romano blend. Top with remaining shredded cheddar.

Bake at 375° F for about 25 minutes, until dip is heated through and cheese is bubbly. Serve warm with pita chips, sturdy crackers or crostini.

Hot Artichoke Cheddar DipPrint it!

Spreadable Scallion Cream Cheese

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We eat a lot of bagels with lox at our house, and we like a little more pizzazz than just plain ol’ cream cheese. According to my husband, Les, “schmear” is the appropriate Yiddish word for bagel-worthy cream cheese, and it implies a smoother, spreadable consistency than what you get in the store-bought bricks. But the first time I did the shopping for us as a couple, I developed a serious case of sticker shock in the pre-made, spreadable cream cheese section. And for such a tiny container of it, not to mention that the “whipped” varieties are basically half cream cheese and half air!

It was pretty easy to replicate Les’s favorite, which is scallion cream cheese; to be fair, he says our homemade version is not only more economical, but also tastier. I love being able to customize the flavors, without a bunch of additives we can’t pronounce. My double-batch version here calls for plain Greek yogurt, but you could just as easily substitute sour cream. If you want a smaller amount, just reduce the ingredients by half. At the end, I’ve suggested additional flavor variations. I hope you find one you love!

Ingredients and Tools:

2 bricks (8 oz. each) regular or Neufchatel (reduced fat) cream cheese
1/4 to 1/3 cup plain Greek yogurt (whole or 2%)
1/2 tsp. dried dill
1/2 tsp. dried minced garlic
1 small bunch scallions (green onions), washed and trimmed, white and green parts sliced thin

Stand mixer or electric hand mixer, unless you have some serious guns to whip it by hand!

Instructions:

Put both packages of cream cheese into the mixing bowl, straight from the fridge. Whip the cream cheese by itself for about 1 minute, then add the yogurt (begin with 1/4 cup, add more as you like) and whip until blended. Stop a couple times to scrape down the sides and across the bottom of the bowl. When the whipped mixture has the appearance of cream cheese icing, add the dill and dried minced garlic and whip again just until blended.

Next, add all of the scallions; it may seem like a lot, but it’ll be just right once it’s mixed. Blend on a low speed until fully incorporated, then transfer to a covered bowl and refrigerate.

The dried garlic needs at least a few hours to soften and spread its flavor through the cream cheese. If you’re making this for something right away, I’d recommend scooping out what you need immediately before adding the garlic. Otherwise, you’ll have a few potent, crunchy bites. Les has taught me to adore this stuff, especially on a lightly toasted “everything” bagel. But we also use it in other ways—on crackers, as a spread on sandwiches and even slathered on the inside of a tortilla for breakfast burritos.

Want to elevate your happy, Comfort du Jour style?

Like so many things I make at home, cream cheese is a blank canvas just begging for interesting variations. Swap out the dill for any other dried herbs you like, but I’d suggest using them sparingly until you have a feel for the concentration of flavor—these herbs really open up after some time in the fridge. Mix in chopped pickled jalapeno, capers, sun-dried tomatoes, pepperoncini or olives, but blot them dry first on paper towels.

Prefer sweeter spreads? Skip and garlic and herbs; mix in 1 Tbsp. of powdered sugar along with 1/4 teaspoon cinnamon or 1/2 teaspoon vanilla, and fold in raisins, chopped toasted nuts or dried cranberries. Les would argue that sweet cream cheese is not “authentic” (you can’t take the NYC outta the boy), but I say make whatever makes you happy!

Want to print this recipe?

Spreadable Scallion Cream CheeseDownload