Shmear: Veggie Recipe

Dry and dice

Pat the cucumber and diced radishes dry with paper towels to remove excess moisture — this prevents the shmear from becoming watery. Finely dice cucumber, radishes, and the optional pickle into small uniform pieces (roughly 1/8–1/4 inch). Thinly slice green onions and finely chop dill and chives.

If using capers, rinse them under cold water and chop coarsely. Mince the garlic or grate it on a microplane for the smoothest distribution.

Soften & whip

In a medium bowl, place the cream cheese (cut into chunks) and Greek yogurt. Using a hand mixer or a sturdy whisk, beat until smooth and homogenous, about 1–2 minutes. Add the sour cream and mix to combine, scraping the sides of the bowl. The consistency should be spreadable but still thick.

Taste the base and adjust salt (start with half the listed salt) and pepper — you will finish seasoning after adding vegetables.

Fold in vegetables

Gently fold the drained cucumber, radishes, green onions, dill, chives, chopped capers (if using), and chopped pickle (if using) into the whipped base. Stir until evenly distributed but avoid overmixing to keep some texture.

Season & brighten

Add the lemon juice, olive oil, grated garlic, remaining salt (adjust to taste), black pepper, smoked paprika (if using), and a pinch of red pepper flakes (if you want heat). Mix and taste; adjust lemon, salt, or pepper as needed. The shmear should be bright, slightly tangy, and well seasoned.

Cover the shmear and refrigerate for at least 30 minutes (ideally 1 hour) to allow flavors to meld and the mixture to firm up slightly. If pressed for time, you can serve immediately but the flavor will be sharper after resting.

Before serving, give the shmear a final stir and adjust seasoning if needed. Spoon onto toasted bagels, crackers, or use as a sandwich spread. Garnish with extra chopped dill or chives and a light drizzle of olive oil, and serve lemon wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir before using; if too thick, thin with a teaspoon of milk or additional yogurt.