Veggie Cream Cheese Spread

By srumbel

This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicious versatility! Of course, you can spread it on crackers, crostini, or (as I did the other day!) toasted mini-bagels…but it’s also exceedingly delicious as a sandwich spread, whether it’s a ham sandwich or a veggie sandwich with cucumbers, lettuce, and sprouts.
from thepioneerwoman.com

Ingredients

• 3 packages (8 Ounces Each) Cream Cheese, Slightly Softened
• 6 whole Green Onions, Sliced
• 1 whole Large Carrot, Peeled And Finely Diced
• 1 stalk Celery, Finely Diced
• 1/2 whole Red Bell Pepper, Finely Diced
• 1/4 cup Finely Diced Red Onion
• 1 Tablespoon Chopped Chives (more To Taste)
• 1 Tablespoon Chopped Dill (more To Taste)
• 1 clove Garlic, Peeled

Preparation

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.

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!