Bacon, Scallion, and Black Pepper Cream Cheese

Ingredients

8 ounces (225 g) cream cheese, at room temperature

3 slices bacon, cooked until crisp, drained on paper towels, and crumbled or chopped

3 or 4 scallions, white and light-green parts only, thinly sliced

Kosher salt and freshly ground black pepper

Directions

In a stand mixer fitted with the paddle (or in a bowl with a wooden spoon), mix the cream cheese for about 30 seconds until smooth.

Add the bacon, scallions, a pinch of salt, and about 25 twists of black pepper, then blend again for about a minute to mash the bacon and scallions a bit so they give up some flavor.

Taste and adjust with more salt or pepper. Keep in the refrigerator for up to 1 week.

Notes

I love a thick slab of well-made bacon, but for this spread, I think a thinner bacon works best, because you want it to integrate into the cream cheese and not be too chewy.

MAKES 1 GENEROUS CUP (250 G)