Very Veggie Cream Cheese
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
10
minutesThis recipe takes me back to my childhood in New York. Every Sunday morning, we had hot, fresh bagels with fresh veggie cream cheese from the bagel shoppe. Though I now live in Florida, when I make this recipe, I am transported back.
Note: It is very important that the cream cheese be at room temperature before you start preparing this recipe. If not, you will hurt your wrist trying to stir in the veggies.
Ingredients
8 oz. Cream Cheese, room temperature
1 medium carrot, peeled
1 rib of celery, no leaves
1/2 medium red bell pepper
1 green onion top
1/2 tsp Kosher salt
Directions
- By hand, or using a food processor, finely dice carrot, celery, and bell pepper. The veggies should be a little smaller than the size of a tic tac. Thinly slice green onion top (I do not recommend chopping it up in the food processor).
- In a medium bowl, using a wooden spoon, stir cream cheese gently for about 30 seconds to soften. Add veggies, onion, and salt, and stir to combine and incorporate evenly.
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