Chop your cheese into small pieces and set aside. Remove the green top of the scallion and set aside, cutting the white and light green parts into smaller pieces.

In a food processor, mince the garlic and white and light green parts of the scallion. Add the chunks of cheese, 1 ounce of the cream cheese, the wine, and the spices and pulse until the mixture is smooth and spreadable. If the mixture seems too thick, add the rest of the cream cheese or another splash of wine. Taste and adjust spice accordingly.

Serve immediately for a milder, dippable spread, or cover and chill for up to several days for a stronger flavor. Freeze in an airtight container for up to 6 months.