Vegetable Cream Cheese
A flavorful, creamy spread enriched with garden vegetables, ideal for bagels, toast, crackers, or as a savory omelet filling.
Ingredients
- 1 dash hot pepper sauce
- 2 tablespoons finely minced carrots
- 1 large radish diced finely
- 1 8-ounce block of cream cheese, brought to room temperature
- 1 tablespoon finely chopped white portion of scallion
- 2- inch piece of celery finely minced
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon salt optional
Instructions
- Combine the softened cream cheese in a stand mixer or food processor and beat at medium speed until it becomes smooth and creamy. Lower the speed and incorporate the finely chopped vegetables, pepper, salt if using, and hot sauce. Continue blending until all ingredients are thoroughly mixed into the cheese. Using a spatula, transfer the mixture into a lidded container. Refrigerate for 24 hours to allow the flavors to meld.
Notes
Perfect when served on toasted bagels, inside omelets, or paired with fresh vegetables and assorted crackers.