Thanks SO much for sharing your easy and really great Lox Spread. I "thirded" all of the ingredients, as I only had a small amount of lox in my freezer. My only other deviation was that I used regular spread, as opposed to the lower fat Philly spread. I've found a great trick when it comes to taming the bite of strong raw onion. I take chopped onion and let it soak in whole milk for a few hours or a day, in the fridge. Then I strain the onion, rinse, pat dry, and the onions are almost always sweet. When I've tried this technique using non-fat milk, the result has never worked. That is why I used full fat Philly when I prepared your recipe. I felt that after a day in the fridge, the onion would end up quite sweet- - -and it did!
So now that I am an expert at Niki's Lox Spread, I will tell you that when I made it again (yes it is that good), I experimented with using good old regular Philadelphia Cream Cheese (the one in brick form). Fantastic as well, just a tiny bit firmer! Great appetizer, and of course, great with toasted bagels for breakfast. By the way, I didn't even use the food processor for a "thirded" recipe. I did it all by hand, using a rubbermaid type of spatula, and having the solid cream cheese in a softened state. I took your advice and chopped the lox into 1/8th. inch dice. The onion, I VERY finely minced.
Thanks again for posting your recipe