Best Everything Bagel Pretzel Twists With Scallion Cream Cheese Dip Recipes

EVERYTHING BAGEL DIP

Everything Bagel Dip image

Think of this as a deconstructed everything bagel with extra schmear. A little tangy from sour cream, this spread can be used as a dip for pretzels, potato chips, raw vegetables and, yes, bagel chips. But it's just as good on a sandwich - or even a bagel, if you're crazy for everything spice. One thing to note: If you're making it by hand, make sure to keep your cream cheese quite soft. It'll make things a lot easier.

Provided by Ali Slagle

Categories easy, quick, snack, dips and spreads, appetizer

Time 5m

Yield About 2 cups

Number Of Ingredients 10

Ingredients

2 tablespoons dried minced onion
2 tablespoons poppy seeds
2 tablespoons white sesame seeds
1 teaspoon fennel or caraway seeds
1 teaspoon garlic powder
1 teaspoon flaky salt
8 ounces cream cheese, cut into small pieces, at room temperature
1 1/2 cups sour cream
Crudités, bagel chips, potato chips and-or pretzels, for serving
Make ahead: Dip can be made 5 days before serving.

Steps:

In a small bowl, mix together the dried onion, seeds, garlic powder and flaky salt. In a medium bowl, using a whisk or an electric hand mixer, blend together the cream cheese and sour cream until smooth and fluffy. Stir in all but 1 tablespoon of spice mixture.
Eat at once, or refrigerate for 15 minutes or up to 5 days for dip to thicken and flavors to meld. Garnish with the remaining 1 tablespoon spice mixture, and serve chips, vegetables or pretzels.

SCALLION CREAM CHEESE, BAGEL SHOP STYLE

Scallion Cream Cheese, Bagel Shop Style image

This recipe for a loftier version of cream cheese is also a formula for any number of dips and spreads. Instead of scallions, you might add horseradish, sriracha, toasted walnuts, blue cheese crumbles, maple syrup or honey. When shopping for cream cheese, choose one with the shortest list of ingredients; anything besides cream, milk, and salt is a filler or a preservative. But even if you start with less-than-perfect cream cheese from the supermarket, whipping it in a stand mixer and adding heavy cream to loosen the mixture will produce a smooth, fluffy spread. Sour cream would work just as well as heavy cream. It's best to make this just before serving - at Baz Bagel & Restaurant in Little Italy, they make it three times a day to preserve the fresh taste - but it also lasts well in the refrigerator.

Provided by Julia Moskin

Categories breakfast, easy, quick, condiments, dips and spreads

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 3

Ingredients

1 pound cream cheese, preferably without additives or fillers, such as Ben's or Gina Marie
1/2 to 3/4 cup heavy cream
2 tablespoons freshly chopped scallions or chives

Steps:

Place cream cheese in a stand mixer fitted with the paddle attachment. Mix at low speed until smooth. Pour in 1/2 cup heavy cream and raise the speed to medium-low. Mix until whipped and fluffy, adding more cream if needed to loosen the mixture.
At low speed, fold in scallions just until combined. Scrape into a serving bowl and keep refrigerated until ready to serve. (Can be made up to 1 day ahead.)

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 26 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 214 milligrams, Sugar 2 grams