My version of the famous bacon scallion cream cheese spread I love from Brugger’s Bagels. This easy recipe makes a great low carb vegetable dip, too!
This recipe is my version of the famous bacon scallion cream cheese spread I fell in love with at Brugger’s Bagels. The ingredient list is short and sweet: full-fat cream cheese, cooked bacon, chopped scallions. I love spreading it on my low carb bagels.
Bacon Scallion Cream Cheese Spread
Before choosing a low carb lifestyle you could find me at Brugger’s Bagels at least once a week. A sesame bagel with bacon scallion cream cheese to-go was my usual order. Thanks to great low carb bagel recipes my favorite sesame bagel is back on the morning menu.
I didn’t like cream cheese as a kid and shunned it as a young woman because of it’s fat content. Yep, I was brainwashed by the low calorie/low fat rhetoric I viewed on television, read in magazines and heard friends and family members espouse.
Instead, I opted for a smidge of margarine and a generous drizzle of honey or enjoyed my bagels plain. I always felt guilty when I ordered that bagel with bacon and scallion cream cheese.
Bacon has enjoyed an almost cult following the last several years and is okay to enjoy in moderation on a low carb diet. I don’t eat bacon every day, but I don’t feel guilty eating it or even cream cheese for that matter.
Add bacon and scallions to cream cheese and you have a savory spread perfect for bagels, English muffins and toast. But don’t stop there!
Try this cream cheese spread on vegetables as an appetizing dip or use it to stuff chicken. It adds just the right amount of bacon and onion flavor. And don’t forget to enjoy on your homemade keto bagels.
Bacon Scallion Cream Cheese Spread is 1 net carb per serving.
Bacon Scallion Cream Cheese Spread for Bagels
- 8 oz full fat cream cheese, softened
- 2 slices bacon, cooked and crumbled (more if you like bacon!)
- 2 tbsp chopped scallions, including light green parts
- 2 tbsp almond milk or heavy cream (milk for non-low carb)
- 1 tbsp lemon juice
- 2 tsp white vineger
- 1-2 tsp low carb powdered sugar (or Swerve Confectioners)(regular sugar for non-low carb)
- Place the softened cream cheese in a small bowl.
- Add the almond milk (or heavy cream), lemon juice, vinegar and sweetener to the cream cheese, mixing until combined – I use a hand mixer.
- Stir in the crumbled bacon and scallions.
- Refrigerate for an hour to firm-up again. It will be spreadable.
- Serving size is approximately 2 1/2 tablespoons with 1 carb per serving.