If you don’t have time to make scallion cream cheese, do the next best thing: Snip chives into a small dish so that guests can sprinkle them on top of the cream cheese. It takes two minutes to wash and snip the chives.
When we serve flavored cream cheeses at brunch, the scallion cream cheese is the first to disappear. But commercial brands are gummy and specialty store fresh-made is pricey.
Here’s our trick:
Buy plain cream cheese, preferably organic.
Using electric beaters on slow, blend 8 ounces of cream cheese with 2 tablespoons of sour cream (you can add more for a more fluid spread).
Add 2 tablespoons of chopped scallions, or more to taste. That’s it!
We also love olive cream cheese:
Purée roasted peppers and, instead of the sour cream, blend 2 tablespoons or more of purée to taste.
Add chopped green olives stuffed with pimento.
Strawberries, bananas, guava, papaya, mango and pineapple (canned) are great blend-ins for sweet spreads.