COOKING FOR COMFORT

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Veggie Cream Cheese

February 22, 2018

Is anyone else sick of leaving the bagel shop and opening up your bagel to find that the "veggie cream cheese" you ordered was really just plain cream with one or two chunks of carrot in it? Don't get me wrong, I love the crunch and texture of having chopped veggies in there [which is why my version includes those as well] but those big chunks don't provide any flavor! I love the cream cheese I created because it has a ton of veggie flavor, spices and extra chunks of veggie for some crunch and texture.

 

Whip up this cream cheese for your bagel smear, a cheese layer for your sandwiches, to dip [even more] veggies in and/or to spread on some crackers. AKA make it in a big batch, store it in your fridge and use it for everything moving forward. Especially my NY-Style [everything] Bagels.

VEGGIE CREAM CHEESE

Yield: 1 ½ cups               Prep Time: 10 minutes

INGREDIENTS

12 oz. cream cheese, softened

¼ cup red onion

¼ cup celery 

¼ cup carrot

2 large radishes 

2 scallions 

¼ tsp salt 

¼ tsp white pepper

½ tsp dried dill 

½ tsp garlic powder 

 

DIRECTIONS

Roughly chop all of the veggies: red onion, celery, carrot, radishes and scallions.

Add the veggies to a food processor and pulse until minced.

In a large bowl, combine the softened cream cheese, minced veggies, salt, pepper, dill and garlic powder. Mix well.

I like to add some additional chopped celery and carrots for some crunch and texture.

Store in an airtight container in the fridge for 1 week. 

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