Vegetable Cream Cheese

My Garden Life
May 21, 2014

Servings: 8


1/2 carrot
2 radishes
1 celery stalk
1/2 cup raw broccoli
1/4 slice red onion
8 ounces cream cheese, softened to room temp
1/8 teaspoon garlic powder
1/8 teaspoon dried dill weed
1/8 teaspoon dried parsley
Salt and pepper to taste


Grate the vegetables, or chop them in a food processor until they are small bits. Stir the veggie mix and seasonings into the cream cheese in a medium-sized bowl. Cover and place in the refrigerator for a few hours to let the flavors meld. Use on crackers or as a spread for wrap sandwiches.


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