Herbed Cream Cheese With Scallions And Tuna Recipes

HERBED CREAM CHEESE

Herbed Cream Cheese image

Provided by Tyler Florence

Time 10m

Yield 8 to 16 schmears

Number Of Ingredients 4

Ingredients

2 (8-ounce) packages cream cheese, at room temperature
1/2 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley leaves

Steps:

Combine all ingredients in a mixing bowl and blend with a wooden spoon until the herbs are evenly incorporated. Serve with toasted bagels.

SCALLION AND DILL CREAM CHEESE

Scallion and Dill Cream Cheese image

Provided by Ina Garten

Categories condiment

Time 10m

Yield 6 servings

Number Of Ingredients 6

Ingredients

16 ounces cream cheese, at room temperature
1/2 cup chopped scallions, white and green parts
1/2 cup chopped fresh dill, plus extra for garnish
2 tablespoons whole milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Place the cream cheese, scallions, dill, milk, salt and pepper in the bowl of a food processor fitted with the steel blade and pulse until smooth. Place in a serving dish and garnish with extra fresh dill.

HERB COEUR A LA CREME

Herb Coeur A La Creme image

Provided by Ina Garten

Categories appetizer

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

12 ounces cream cheese, at room temperature
1 cup heavy cream
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Grated zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment. Whip until smooth. With the mixer on low, slowly add the cream and then the scallions, dill, chives, lemon zest, lemon juice, salt, and pepper. Whisk until firm.
Line a 6-inch coeur a la creme mold or a 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top. Fold the excess cheesecloth over the top of the creme. Suspend the sieve over a small bowl, cover with plastic wrap, and refrigerate overnight.
When ready to serve, discard the liquid that has collected in the bowl and invert the creme onto a plate. Serve chilled with crackers and a small knife.

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