I have been making this veggie cream cheese for years and it’s always a fight to see who gets the last drop! The fresh vegetables add crunch and flavor to cream cheese, without a lot of extra calories. We do eat this in the mornings on bagels but I usually serve it as an appetizer with fresh carrots, celery and bell peppers. It’s really good stuffed in mini bell peppers. And I also serve it with crackers. This makes enough for 6 people if using on bagels, but it will serve a lot more with veggies and crackers. This came in at approximately $3.70. You can often find cream cheese on sale for $1 each (for 8 ounces) but I based my pricing on a bulk purchase from Sam’s (which was actually more than the $1 sale price I can sometimes find.)
Prep: 10 minutes
Serves: 6 for approx. $3.70 (serves more as an appetizer)
Ingredients:
- 16 ounces cream cheese at room temperature -for GF version, check label on cream cheese
- 2 tablespoons chopped green onions (white and green parts-about 2 onions)
- 2 tablespoons finely chopped carrot (about 1 stick)
- 2 tablespoons finely chopped celery (about 1 stick)
- 2 tablespoons finely chopped radish (2 radishes)
- 2 to 3 pinches Kosher salt
- 1 pinch ground black pepper
Directions:
Place all ingredients in a food processor and mix until well blended on low-speed.
Serve with crackers, fresh vegetables or bagels.