creamy veggie spread

Creamy veggie spread

on mini bagels...not that you can tell from this picture

on mini bagels…not that you can tell from this picture

I’ve mentioned my index card before.  That’s where I kept the information for my favorite Everyday Food recipes back before this blog.  Well, this is another one that’s on the card and has been since 2007.  It’s a very satisfying recipe even though it’s just low-fat cream cheese/Neufchatel, chopped veggies, salt and pepper.  I’ve never messed with the ingredients or the proportions.  It’s just too good.  Normally, I mess with everything.  Not this.  Make it exactly as you’re told.  One downside is that it gets weird if you hang on to it too long.  It really is only good for a couple days.  The veggies start to break down and release water into the spread and that, in turn, makes the parsley kinda limp.  Oh, and a tip for when you definitely make this: take the cream cheese out and put it into the bowl as your very first step, then do all the rest of the prep into the bowl to give the cheese a little time to soften.  A metal spoon and your arms will be enough fire power.  Otherwise, you’re in for quite a workout trying to mix cold cream cheese and veggies together.

Creamy veggie spread

*adapted from Everyday Food Issue #47 November 2007 p. 52

  • 1 8 oz packaged Neufchatel cheese
  • 1 carrot, peeled then grated with a box grater
  • 1 red, orange, or yellow bell pepper (ribs and seeds removed), finely chopped
  • 1 green onion, thinly sliced.  Keep the white part, the light green, and just a bit of the green green
  • 2 T chopped fresh parsley

Set the cheese in a medium bowl.  Prep the rest of the ingredients into that bowl, giving the cheese time to soften.  Season with coarse salt and fresh ground pepper.  Stir it together with a metal spoon.  Spread on bagels or crackers.  Use it within 3 days.  Everyday Food says 5.  I’ve never been lucky enough to get it to last that long.

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