3scallions, white and green parts finely chopped, separately
1/2tsp.coarsely chopped fresh thyme
2 8ouncepackages neufchatel or cream cheese, at room temperature
1Tbsp.heavy cream
1/2small red onion, minced
Instructions
Heat cast-iron skillet over high for 2 minutes. Add olive oil, shallots, scallion whites and thyme. Lower heat to medium; cook, stirring occasionally, until shallots are golden and crispy on edges, 5 minutes. Transfer mixture to paper towels. In bowl, mix together cheese and cream.
Stir in cooked shallot mixture, red onion and scallion greens; season. Cover and refrigerate until ready to serve. (Can be made up to 2 days ahead:)