Queso crema a las finas hierbas con cebollino

Ingredientes

• 8 Oz Block-Style Cream Cheese (– at room temperature)
• 3 TBS Greek Yogurt (- or more to taste (SEE NOTES))
• 1 Clove Garlic (- grated (or 1/4 tsp Garlic Powder))
• 1/3 Cup Chives ((or 1/4 tsp Garlic Powder))
• 3 TBS Green Onions (Scallions) (– white and pale green parts only; finely chopped (about 6 scallions))
• 2 Splashes Worcestershire ((about 1/8 tsp))
• to taste Kosher Salt & Ground Black Pepper

Preparación

1. 1

   Whip the Cream Cheese: In a medium bowl with a hand-held mixer or stand mixer with the whisk attachment, beat the softened cream cheese on MEDIUM speed until creamy, about 1 minute.

2. 2

   Add Yogurt: Add the yogurt to the bowl and mix on LOW until light and combined. (SEE NOTES for substitutes.)

3. 3

   Flavor Cream Cheese: Add the garlic, chives, scallions, dash of Worcestershire, generous pinch of each, kosher salt and black pepper. Blend on LOW until the chives and onions are fully mixed into the cream cheese.

4. 4

   Adjust for Consistency and Taste: Add more yogurt, a tablespoon at a time, for a fluffier cream cheese. Taste and adjust for seasoning.

5. 5

   Chill Flavored Cream Cheese - Optional: Use a spatula to scrape the chive cream cheese out into a storage container. Cover and refrigerate for at least 12 hours to allow the flavors to mingle and meld together.

6. 6

   Serve Herbed Cream Cheese: Enjoy flavored cream cheese on toasted bagels and toast, with crackers or crudité, as a filling for wraps and omelets, and more!