Veggie Cream Cheese Spread
Veggie Cream Cheese Spread might be a good recipe to expand your condiment recipe box. This recipe serves 16. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 151 calories. For 52 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of red onion, celery, dill, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 15 minutes. Plenty of people made this recipe, and 38595 would say it hit the spot. It is brought to you by The Pioneer Woman. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is rather bad. Users who liked this recipe also liked grilled veggie sandwich with chimichurri cream cheese spread, Veggie Cheese Spread, and Grilled Veggie Naan-wich with Sun-dried Tomato and Goat Cheese Spread.
Servings: 16
Preparation duration: 15 minutes
Ingredients:
1 whole Large Carrot, Peeled And Finely Diced
1 stalk Celery, Finely Diced
1 Tablespoon Chopped Chives (more To Taste)
3 packages (8 Ounces Each) Cream Cheese, Slightly Softened
1 Tablespoon Chopped Dill (more To Taste)
1 clove Garlic, Peeled
6 whole Green Onions, Sliced
1/2 whole Red Bell Pepper, Finely Diced
1/4 cup Finely Diced Red Onion
Equipment:
food processor
bowl
plastic wrap
Cooking instruction summary:
Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!
Step by step:
1. Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together.
2. Transfer the spread to a container and store, covered in plastic wrap, in the fridge.
Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note
1. Add more or less of any veggie/herb you'd like!
Nutrition Information:
covered percent of daily need
