• 14 ounces cream cheese, softened
  • ½ cup shredded and pickled carrot
  • 2 tablespoons roasted shallot, diced
  • 3 tablespoons garlic confit (garlic heads slow-cooked in olive oil)
  • ¼ cup diced charred eggplant
  • ¼ cup thinly sliced raw Tropea (or red) onions
  • 5 tablespoons shredded radish
  • ½ cup green chile, roasted, peeled, and chopped
  • Salt, to taste

Makes about 2 cups

1. Add all ingredients to a stand mixer and mix with paddle until incorporated.

2. Spread on warm or toasted bagels. Leftovers can be refrigerated for up to 1 week.

This recipe originally appeared in "Everything Bagels" by Lynn Cline.