Bagels With Cream Cheese Spread Recipe

Prepare bagels

Slice each bagel horizontally into two even halves using a serrated knife. If you prefer, lightly spread 1/2 tablespoon butter on the cut face of each half for a richer toast.

Toast bagels

Toast bagel halves in a toaster or under a broiler until edges are golden and centers are warmed, about 2–4 minutes depending on appliance. If using a skillet: heat over medium, place buttered halves cut-side down and toast 2–3 minutes until golden.

Soften and mix base

Place the 8 oz softened cream cheese in a medium mixing bowl. Add 2 tablespoons Greek yogurt (or sour cream) — this loosens the texture for a spreadable consistency. Use a hand whisk or rubber spatula to smooth the cream cheese until mostly lump-free.

Add flavorings

Fold in the chopped chives (2 tbs), chopped dill (1 tbs), 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon hot sauce or crushed red pepper (if using), 1 teaspoon lemon juice, and the grated/minced clove of garlic. Mix thoroughly and taste; adjust salt, pepper, or lemon to preference.

Chill (optional)

For best flavor melding, cover the spread and refrigerate for at least 15–30 minutes. If short on time, it can be used immediately.

Assemble bagels

Spread about 2 tablespoons of the cream cheese mixture evenly on each toasted bagel half (adjust quantity to taste).

Add optional toppings

If using toppings: place 1–2 oz smoked salmon on each bottom half (if using), scatter sliced tomato (about 2–3 slices per bagel) or cucumber, a few rings of thinly sliced red onion, and sprinkle capers (about 1/2 teaspoon per bagel) as desired.

Serve

Top with the other bagel half or serve open-faced. Serve immediately while bagels are warm. Leftover spread can be stored in an airtight container in the refrigerator for up to 4 days.