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Nutrition Facts
Serving Size 1 (24g) Recipe makes 15 servings
Calories 55
Calories from Fat 47		(86%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 47mg		1%
Potassium 42mg		1%
Total Carbohydrate 0.9g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.3g
Protein 1.2g		2%
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Garden Vegetable Spread

Recipe #315222 | 5 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: flipside1794
Jul 23, 2008

This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!

SERVES 15 , 1 1/3 cups (change servings and units)

Ingredients

1 (8 ounce) container cream cheese, softened
1/2 cup carrot, peeled and finely shredded
1/2 cup zucchini, finely shredded
1 tablespoon parsley, minced
1/4 teaspoon garlic salt
1 dash pepper

Directions

1
Combine ingredients in a bowl; mix well.
2
Cover and chill in the refrigerator until ready to serve.
3
Serve with party rye or pumpernickel bread slices or assorted crackers.
4
Also good with toasted mini bagel halves.

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Featured Reviews for This Recipe

From: Ginny Sue

On May 25, 2009

This is a versatile spread with lots of color and crunch from the vegetables. I served this first as an appetizer with crackers, and then used the leftovers the next day as a spread for a breakfast bagel.

1 person found this review helpful

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