Lucky Green Cream CheeseJump to Recipe
St. Patrick’s Day is a week away and I’ll be first to admit that my Irish day celebrations aren’t what they used to be. I imagine this year I’ll wake up at 6AM, make breakfast with my 3 year old, watch some Paw Patrol, hit the pool, and maybe squeeze in a Guinness around noon.
So in other words a normal Saturday.
But, maybe I’ll mix up a batch of this easy and quite tasty Lucky Green Cream Cheese! It’s packed with fresh herbs and is actually lighter than your standard schmear thanks to some avocado added to the mix. You can make it in advance and it actually goes on smooth even right out of the fridge unlike your standard block of solid cream cheese.
Make it this week and earn some luck in bagel form!
This lightened-up cream cheese spread is packed with herbs and ripe avocado. It makes for the perfect schmear and is a great St. Patty’s Day breakfast!
- In a food processor, add herbs (parsley, chives, basil) and pulse a few times to chop. Then add softened cream cheese and avocado.
- Start your food processor and add the lemon juice as it runs until the spread is light and fluffy and combined well. Season with a pinch of salt.
- Serve on toasted bagels.
IF you don’t have a food processor, you can dice the herbs very finely and mash together the spread with a fork, but it won’t be quite as combined.
Lucky Green Cream Cheese
This whole thing is made in a food processor. You don’t NEED a food processor for this recipe but it makes it dumb-easy. If you don’t have one you can just finely dice all the herbs and mash the stuff together.
If you do have a food processor, add the herbs first and pulse them a few times to get them chopped up.
Then add the cream cheese and avocado. Again, this is easy.
Drizzle in the lemon juice as the processor runs and it’ll come together in this deliciously smooth spread.
Season it with some salt and give it a taste with a spoon. It should be bright and lighter than standard cream cheese.
This should be enough spread for about four bagels. Obviously it’s easy to double if you are feeding a crowd. It stores great for a few days in the fridge as well.
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
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