Bacon, Scallion, Cream Cheese Plugs

1. 1

   Cook the bacon in a skillet over medium heat until its auburn brown and crunchy.

2. 2

   Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.

3. 3

   Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed.

4. 4

   Pour in the reserved bacon fat and paddle to combine.

5. 5

   Scrape down the sides of the bowl.

6. 6

   Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.

7. 7

   Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps.

8. 8

   Freeze until rock hard, 1 to 3 hours.

9. 9

   Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.

10. 10

    Make a meat-free cream cheese plug with your favorite bagal fixins.

11. 11

    We make a veggie plug with dill and cucumber, too!

* Per serving · 4 servings · Values may vary.

No additional tips available.