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herb cream cheese on a tomato bagel

Herb Cream Cheese

Summer season isn’t over until you’ve had your fix of heirloom tomato bagels with a homemade herb cream cheese. Easy-to-make open-faced bagel sandwiches that are great breakfast, lunch, dinner, or snack.
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Course: Side Dish, Snack
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1.25 cups
Author: Jeri Mobley-Arias


Herby Cream Cheese

  • 8 ounce package cream cheese, softened
  • ¼ cup + 1 tablespoon chive
  • ¼ cup dil, chopped
  • 1 tablespoon + 1 teaspoon whole milk
  • ¼ teaspoon kosher salt, I use Diamond Crystal brand


  • 2 everything bagels, halved
  • 1 beefsteak tomato, medium thick slices
  • 1 tablespoon chives, chopped
  • 1 tablespoon dill, chopped
  • 1 tablespoon capers
  • Quality olive oil
  • Freshly cracked pepper
  • Maldon flaky salt


Herby Cream Cheese

  • Add all ingredients for herby cream cheese to a food processor. Pulse until cream cheese is smooth in texture. Place in a sterilized container and set aside.
  • Toast bagel to desired crispiness.

Layer Bagel 

  • Spread a generous layer of herby cream cheese on bagel. Next, add sliced tomatoes, sprinkle with fresh dill, chives, and capers. 
  •  Finish with a drizzle of olive oil, freshly cracked pepper and Maldon salt flakes.


This recipe makes approximately 1¼ cups of herb cream cheese spread; enough for 6-8 bagels.