Shmear: Plain Recipe

Bring ingredients to near-room temperature

Remove the cream cheese and butter from the refrigerator 20–30 minutes before starting so they soften slightly. This makes for a smoother shmear and easier mixing.

Set up tools

Have a medium mixing bowl, a rubber spatula, and either a handheld mixer (or stand mixer with paddle) or a bowl and whisk/wooden spoon ready. If you prefer a very silky texture, also have a small food processor or blender available.

Combine base ingredients

Place the softened cream cheese (8 oz), softened butter (1 tbsp), and Greek yogurt (2 tbsp) into the mixing bowl.

Beat until smooth

Using a handheld mixer on medium speed (or a stand mixer on low-medium), beat the mixture for 1–2 minutes until smooth and airy, scraping the sides with a spatula as needed. If mixing by hand, whisk vigorously or press the mixture against the bowl with a spatula until smooth; this will take longer (3–5 minutes).

Adjust texture

If the shmear is thicker than you like, add up to 1 tsp cold water, 1/4 teaspoon at a time, mixing between additions, until you reach a spreadable consistency. If it's too thin, place in the refrigerator for 10–15 minutes to firm up.

Add salt, pepper, and lemon

Stir in kosher salt (1 tsp), freshly ground black pepper (1 tsp), and fresh lemon juice (1 tsp). Taste and adjust seasoning — add up to 1/4 tsp more salt or another 1/2 tsp lemon if desired. Mix until fully incorporated.

Chill briefly for best texture

For the best spreadability, transfer the shmear to a small serving bowl or container and chill for 10–20 minutes so flavors meld and texture firms slightly. This step is optional if you prefer to serve immediately.

Garnish and serve

If using garnish, sprinkle snipped chives (1 tbsp) or everything bagel seasoning (1 tsp) over the top and drizzle with a little olive oil (1 tsp). Serve with bagels, toast, crackers, or vegetables.

Storage

Store leftover shmear covered in the refrigerator for up to 5 days. Stir before serving; if it becomes too firm, let sit at room temperature for 10–15 minutes or whisk in 1/2 tsp yogurt or water to soften.