Scallion And Dill Cream Cheese Recipes

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CHARRED SCALLION DIP WITH LEMON AND HERBS



Charred Scallion Dip With Lemon and Herbs image

This creamy scallion dip could be the cooler cousin of ranch dressing or sour cream and onion dip. Grilled scallions add smokiness, while fresh chives and raw scallions lend brightness to the tangy, herb-flecked dip. If you don't have a grill or grill pan, you can broil the scallions in your oven. Once assembled, the dip benefits from chilling to round out the flavors. At least an hour works, but it's better after a day. It needs nothing more than potato chips alongside, but it's also great with crudités, crackers, grilled vegetables, fried chicken or slathered on sandwiches.

Provided by Alexa Weibel

Categories     easy, snack, barbecues, dips and spreads, appetizer, side dish

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 13

12 scallions, roots and tops trimmed
3 tablespoons minced fresh chives
1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)
Kosher salt and black pepper
1 tablespoon canola oil or other neutral oil
1/2 cup plus 2 tablespoons sour cream or Greek yogurt
4 ounces cream cheese, softened
1/2 teaspoon lemon zest plus 1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon granulated sugar
Extra-virgin olive oil, for drizzling
Potato chips, for serving

Steps:

  • Heat a grill or a grill pan over high.
  • As pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.
  • On a baking sheet, toss remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.
  • While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.
  • Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

SALMON, DILL AND CREAM CHEESE SPREAD



Salmon, Dill and Cream Cheese Spread image

Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.

Provided by Judy Harmon

Categories     Condiment/Spread     Herb     No-Cook     Rosh Hashanah/Yom Kippur     Cream Cheese     Salmon     Dill     Bon Appétit     Georgia

Yield Makes about 2 cups

Number Of Ingredients 7

1 1/2 cups flaked cooked salmon (about 6 ounces)
4 ounces cream cheese
1 tablespoon fresh lemon juice
1 tablespoon prepared white horseradish
4 ounces smoked salmon
2 tablespoons chopped fresh dill
Thinly sliced baguette rounds

Steps:

  • Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper. Transfer to small bowl. Serve with baguette rounds.

CREAM CHEESE AND SCALLION SCRAMBLED EGGS



Cream Cheese and Scallion Scrambled Eggs image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons unsalted butter
2/3 cup minced scallions
8 large eggs
4 ounces cream cheese, cut into bits and softened
Salt and freshly ground pepper, to taste
Snipped chives or thinly sliced scallions tops for garnish

Steps:

  • In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.

EVERYTHING SALMON BURGERS WITH SCALLION SOUR CREAM-CREAM CHEESE



Everything Salmon Burgers With Scallion Sour Cream-Cream Cheese image

I just came across this on RR 30 min. meals and HAD to save it here to try. I am not a fan of sesame or poppy seeds so I will be making mine without but other than that it looks YUMMY!

Provided by calijenn

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

24 ounces skinless salmon fillets, cut into large chunks
1 tablespoon grill seasoning (recommended ( Montreal Seasoning by McCormick)
1 tablespoon poppy seed
1 tablespoon sesame seeds
3 tablespoons fresh dill, chopped
extra virgin olive oil, for drizzling
1/2 cup cream cheese, softened
3 scallions, whites and greens, chopped
1/2 cup sour cream
1 teaspoon lemon juice
green leaf lettuce, for topping
sliced tomatoes
sliced red onion
crusty kaiser roll, split and toasted

Steps:

  • Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
  • Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
  • Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
  • While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.
  • Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Nutrition Facts : Calories 386.7, Fat 24.1, SaturatedFat 11.3, Cholesterol 132.1, Sodium 216.6, Carbohydrate 4, Fiber 0.8, Sugar 0.7, Protein 37.7

BACON, SCALLION, CREAM CHEESE PLUGS



Bacon, Scallion, Cream Cheese Plugs image

Categories     Cheese     Side     Bacon

Yield makes enough for 1 recipe bagel bombs

Number Of Ingredients 5

50 g bacon, the smokier the better (1 3/4 ounces)
200 g cream cheese (7 ounces)
2 g scallion greens, thinly sliced
5 g sugar (1 teaspoon)
2 g kosher salt (1/2 teaspoon)

Steps:

  • Cook the bacon in a skillet over medium heat until it's auburn brown and crunchy. Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
  • Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed. Pour in the reserved bacon fat and paddle to combine. Scrape down the sides of the bowl. Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
  • Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps. Freeze until rock hard, 1 to 3 hours.
  • Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
  • notes
  • Make a meat-free cream cheese plug with your favorite bagal fixin's. We make a veggie plug with dill and cucumber, too!

SCALLION CREAM CHEESE



Scallion Cream Cheese image

I used to buy the little 2 ounce cups of this from the bagel place I go to on my way to work. Now, I make it myself and bring my own bagels from home, to save money, and it saves a stop on the commute...gets me in the office earlier and OUT earlier! This stuff keeps well in the fridge for days but I just store mine in the fridge at work. I mark it, in magic marker "JUDY" and everyone know to leave it alone or incur the wrath of the queen.

Provided by Hey Jude

Categories     Breakfast

Time 10m

Yield 1 cup

Number Of Ingredients 4

1 (8 ounce) package cream cheese, at room temperature
1/4 cup chopped scallion, white and green parts
1 tablespoon milk
1/8 teaspoon kosher salt

Steps:

  • Put the cream cheese, scallions, milk and salt in the bowl of a food processor fitted with the steel blade and process until smooth.
  • Put in an airtight container into the fridge. In my experience, it keeps well for about a week to 10 days.

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