Thursday, January 3, 2013
The other day, Renee and I bought some amazing bagels and whipped up a batch of this amazing cream cheese to go with.
I was thinking dill and she was thinking lemon, so we did both.
It was so good.
We toasted the bagels, loaded them with the lemon dill cream cheese and topped that with slices of smoked salmon and cucumber.
Whipped Lemon Dill Cream Cheese
1 8oz package of Cream Cheese (We used Philly)
2 tsp dried dill (or 2 Tbsp fresh dill)
1 lemon, zested and juiced (2Tbsp juice)
Whip all ingredients in a food processor or stand mixer or use and hand held mixer.