Last weekend, when our friends Melanie and Kevin visited, they stocked us up on everything bagels from The Bagelry in Bellingham. They really are everything a bagel should be: crisp on the outside, chewy on the inside, and small enough to eat the entire bagel without feeling bloated. Plus, they brought this cream cheese – genius! – that blends regular cream cheese with feta, dill, and a houseful of garlic.
Two kinds of cheese on a bagel? Intriguing.
Greek Cream Cheese (PDF)
Recipe 277 of 365
Why it isn’t more common to combine cheeses to spread on bagels is somewhat of a mystery. Once you try this rich, strongly flavored mix of cream cheese, feta, and traditionally Greek ingredients, I think you’ll agree that two cheeses are better than one.
TIME: 10 minutes
MAKES: About 1 1/2 cups cream cheese
8 ounces regular cream cheese, room temperature
2 ounces feta cheese, room temperature
Salt and pepper, to taste
1/2 teaspoon dried oregano
1 small garlic clove, finely chopped
1/2 cup Kalamata olives, finely chopped
2 tablespoons very finely chopped red onion
Combine all ingredients in a mixing bowl. Whip with a hand-held mixer for 1 minute on high, until light. Spread on bagels, sandwiches, or crackers.
TIP: To make bagel chips, slice day- (or two day-) old bagels into 1/4” rounds. Spread on a parchment-lined baking sheet, spray on both sides with olive oil spray, and bake 10 to 15 minutes at 350 degrees.
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