Veggie Cream Cheese
This Veggie Cream Cheese tastes like it came from the best bagel shop in town—a mostly classic recipe with a couple special ingredients that set it apart!
Servings: 4
Calories: 203kcal
Ingredients
- 1 heaping tablespoon finely minced carrot
- 1 heaping tablespoon finely minced celery
- 2 tablespoons finely sliced scallions
- 1½ tablespoons frozen spinach (squeezed dry and finely chopped; you could also quickly blanch fresh baby spinach, rinse under cold water, squeeze dry, then chop)
- 1 tablespoon finely chopped roasted red peppers (drained)
- 8 ounces cream cheese
- ⅛ teaspoon salt
Instructions
- Add all the vegetables to a medium size bowl with the cream cheese and salt. Mix with a spoon until evenly combined.
Notes
- It’s better to mix by hand than with a mixer or food processor, as those tools will pulverize the vegetables and alter the color of the cream cheese.
- For a little kick, you can add a few dashes of Tabasco, or a teaspoon or two of deseeded, finely chopped jalapeño pepper.
Nutrition
Calories: 203kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 310mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 2096IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 0.3mg