This delicious lox schmear is made with cream cheese, scallions, salmon slices, salt & pepper. Although this makes a great spread for sandwiches or burgers, you can also use it as a dipping sauce for veggie or pita chips. Or spread on a pita for a grab and go lunch. Smart Recipes, American Recipes, Fish,Dairy Recipes, Recipes Fish,Dairy American Lox Schmear Lox Schmear Recipe | CHEFBear.net PT15M Serves 6 8 Ounces Cream Cheese 3 N/A Scallions 5 N/A Smoked Salmon Slices 1 Pinch Salt 1/8 Teaspoon Ground Black Pepper In a food processor, add cream cheese and pulse until smooth, turning off the motor and scraping down the sides occasionally. Add remaining ingredients until well combined. Transfer cream cheese mixture to a container and refrigerate until before serving.

Lox Schmear

Lox Schmear Recipe


This delicious lox schmear is made with cream cheese, scallions, salmon slices, salt & pepper. Although this makes a great spread for sandwiches or burgers, you can also use it as a dipping sauce for veggie or pita chips. Or spread on a pita for a grab and go lunch.

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Recipe Information

Flavor Profile

American

Protein

Fish,Dairy

Category

Condiments & Sauces

Serves

6

Total Time

15 Minutes

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Ingredients

      • 8 Ounces Cream Cheese (Softened)
      • 3 Scallions (Trimmed & Chopped Roughly)
      • 5 Smoked Salmon Slices
      • 1 Pinch Salt
      • 1/8 Teaspoon Ground Black Pepper

Directions

  1. In a food processor, add cream cheese and pulse until smooth, turning off the motor and scraping down the sides occasionally. Add remaining ingredients until well combined.
  2. Transfer cream cheese mixture to a container and refrigerate until before serving.



Nutrition & Cost Facts

Calories

332 kcal

Carbs

2 g

Fat

21 g

Protein

30 g

Cost Per Serving

$3.58

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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