Vegetable Cream Cheese

From: DiScharf

On Dec 20, 2007

Hello Sharon123, this recipe is great! I love to make this about 24 hrs before serving, so that all the flavors marry! Made just as is and added a small amount of dill. That dash of hot pepper sauce just makes the dish! Thank you so much for sharing a wonderful recipe. Diane

From: KLHquilts

On Oct 14, 2007

Can't believe I forgot to review this... I've been using this for at least 6 months. We don't use regular cream cheese anymore; we use this, and make it with Neufchatel to try to cut the fat. We also throw in a clove of garlic ... my husband insists that we always have this in the fridge, and I'm happy to oblige! Thanks for posting this.

From: newspapergal

On Sep 25, 2005

This stuff ROCKS!! I love it!! I used reduced-fat cream cheese, and left out the radish/upped the other veggies a bit to make up for it. Instead of hot sauce, I added a dash of dried dill & I doubled the pepper, using fresh cracked pepper. I couldn't wait 24 hours to eat this, so I smeared some on a sliced baguette for a light Sunday lunch with a glass of wine. Y-U-M.

From: Roosie

On Jun 10, 2005

This has a perfect blend of "garden" flavors. No one veggie dominates the flavor. I guess the veggies watered down the cream cheese because mine was a little runny, even after being refrigerated. We enjoyed this on everything bagels for lunch today, but I think it would make a fantastic veggie dip. I used my food processor, but I think using a mixer would have been a better idea to keep the veggies from being broken down and to keep the cream cheese more solid. Great flavor, though! Thanks Sharon!