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Nutrition Facts
Serving Size 1 cup 260g Recipe makes 1 cup)
Calories 802
Calories from Fat 712		(88%)
Amount Per Serving		%DV
	Total Fat 79.2g	121%
	Saturated Fat 49.8g	249%
	Monounsaturated Fat 22.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 249mg		83%
Sodium 695mg		28%
Potassium 365mg		10%
Total Carbohydrate 8.5g		2%
	Dietary Fiber 0.8g	3%
	Sugars 1.5g
Protein 17.5g		34%
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Vegetable Cream Cheese

Recipe #121266 | 10 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Sharon123
May 9, 2005

Adapted from a recipe off Recipelink chat room, this is great on bagels, toast, crackers,or even to fill an omelet!

1 cup (change servings and units)

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons finely chopped carrots
1 tablespoon finely chopped scallion, white part
1 large radish, finely chopped
2 inches piece of celery, finely chopped
1/8 teaspoon pepper
1/8 teaspoon salt (optional)
1 dash hot pepper sauce

Directions

1
Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy stage. Add additional ingredients and blend on low till fully mixed into cheese. Scrape out of mixer bowl with a spatula and store in a covered bowl in refrigerator for 24 hours for the flavors to mingle.
2
Serve on toasted bagels, as an omelet filling, with crudites or crackers, etc.

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Featured Reviews for This Recipe

From: Maureen McFarlane

On Dec 3, 2008

A five star recipe! Since someone complained about theirs being watery I added the salt to the celery and carrot and then squeezed them out. It came out perfect.

2 people found this review helpful

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From: BakinBaby

On Nov 4, 2008

sorry no pic.I made tonight for election party, everyone loved it,too bad McCain isn't lookin' so good. Made for bev tag, nov 2008. Maybe next time I'll add some peppers.

1 person found this review helpful

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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.

5 people found this review helpful

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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!

5 people found this review helpful

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