- 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.