Mojitzos are a favorite among Mexican and Spanish cuisine.
Bagels are an Italian-American staple, and the cream cheese, cheese and sour cream combination has been used for years to make the dish popular in Spanish and Spanish-speaking countries.
But in recent years, the cream-filled mojito has become a popular ingredient in Mexican-American cooking, with recipes from the state of New Mexico to the small towns of North Texas.
Bagel with cream cheese and Mojo recipe (serves 6) 1 cup mojitzas (regular or soft) 1/2 cup cream cheese 1 cup sour cream (or 1/4 cup sour milk, or 1 cup of plain cream) 2 tablespoons sugar 3/4 teaspoon salt 2 tablespoons extra-virgin olive oil 1.
Place the mojitas and cream cheese in a large bowl and mix them until smooth.
Add the sour cream, sugar, and salt and mix until well blended.
Add in the olive oil, sugar and salt mixture and mix well until combined.
Place on a baking sheet lined with parchment paper and refrigerate until ready to use.
To make the Mojo, mix together all ingredients in a blender until smooth and creamy.
(The combination should be creamy enough for a soft bagel, but not so soft that you’ll have a hard bagel in the middle.)
Serve warm with a dollop of sour cream on top.