Every Sunday my best friend and I meet up at the university library to work on our on-going book project. The library has these really great rooms on the 5th floor that bring in a lot of light, have large tables, comfortable chairs and even one with a pc. If we're having a particularly good session we can end up staying for 3+ hours. Working our creative brains for that long means we get hungry....really hungry. Since we're allowed to bring food and drinks into the library, we usually bring special "snacks", alternating Sundays.
Last Sunday I brought in green onion cream cheese with everything bagels, among other things. Since I have yet to attempt bagels from scratch, I made the cream cheese. And it was insanely easy. The best part, though, was that after I mixed it all together and it mellowed for a few hours, it tasted really close to a mixture of pepper and garlic-herb Boursin. Oh happy days for the cheesewhore.
Green Onion Cream Cheese
8 ounces cream cheese, room temperature
2 green onions, thinly sliced
1 teaspoon freshly minced garlic
1/2 - 1 teaspoon freshly ground black pepper, to taste
1/4 teaspoon salt
Mix all ingredients together in a small bowl, cover with plastic wrap and refrigerate for at least 3 hours, but over night is best. Take out about an hour before you want to serve so that it comes back to room temperature.
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