A savory spread perfect for a snack when sweet won't do.
Creamy, buttery, garlicky - just what you want when sweet won't cut it but a savory snack will.
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Transcribed by Otter.ai; Lightly edited by Linda. Please forgive typos or grammar errors J
Episode 121 - EBB Spread
Welcome to Tart Words. I'm your host, Linda Hengerer. And I'm a writer, a reader and a baker. I talk to writers about their latest book and what inspires them, chat with fellow author Suzanne Fox about what writers can learn from reading their favorite authors, and share fast and easy recipes for anyone looking for a sweet treat. Join me as I share Tart Bites, Tart Thoughts, and Tart Words.
Welcome to Tart Bites. Today I’m making EBB Spread.
My Aunt Elna makes a dip for crackers or crudité using butter and cream cheese, and mixing in garlic and several chopped herbs. I’ll share that recipe another time, but her recipe inspired this one.
The ingredients in your brand of Everything But the Bagel might vary, but I bought Badia brand. This has sesame seeds, poppy seeds, garlic, onion, and salt. It’s terrific sprinkled on top of cream cheese or butter on a toasted bagel or English muffin.
Combining the EBB seasoning into the butter and cream cheese infuses them with savory flavor.
Notes: I use the 1/3 reduced-fat cream cheese (Neufchatel). It’s softer to start with and makes it easier to mix in the butter and Everything But the Bagel seasoning. You can always add more seasoning if the flavor isn’t as strong as you would like, but you can only soften the flavors by adding more cream cheese and butter – not that that’s a bad thing!
2 oz Cream Cheese, softened to room temperature
2 Tbsp Butter, softened to room temperature
1 ½ Tsp Everything But the Bagel seasoning
In a bowl, combine all ingredients. Refrigerate after combining.
I put this on Triscuits, and it would be delicious on any toasted bagel or English muffin. I haven’t tried it yet, but you could also use this as a sauce over chicken by adding some milk, cream, or broth to thin out the consistency. That sounds like dinner later this week!
Thank you for joining me this week. To view the complete show notes and the links mentioned in today's episode, visit tartwords.com/tart121. Follow now in the app you're using to listen to this podcast, or sign up for email alerts through an easy signup form for bakers, readers and writers at tartwords.com/about. Thank you again for joining me, Linda Hengerer, for this episode of Tart Bites.