Very Veggie Cream CheeseCourse: BreakfastCuisine: AmericanDifficulty: Easy
This 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.
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
- 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.