We really enjoy vegetable cream cheese (the sort sold next to the regular soft cream cheese at a suspiciously identical price) as a spread on our morning bagels. However, we don’t like paying extra for the excessive pacakaging or the fact that we can’t control what veggies go into it. So, on Saturday evening, we found a recipe and decided to whip up some vegetable cream cheese of our own. Here, through photos, you can learn to make your very own bagel-topping mix of cream cheese and fresh vegetables!
Start by cutting up the vegetables.
We recommend using a food processor to cut up vegetables. It is much more efficient than traditional means.
You can use whatever vegetables you want, really, but the green onion is going to be an important flavor.
These parts of the vegetables don’t go in your cream cheese.
Also, green onions don’t do so well in the food processor. Cut them by hand.
You’ll want some spices, too. Our recipe said “salt and pepper,” but Kelly had the genius idea of adding dill. Delicious!
Add the cream cheese to your mixing bowl.
Add the veggies to your mixing bowl.
Mix together thoroughly.
Pack it into a reusable container for later enjoyment!
It really is better than buying the veggie cream cheese at the store. You may also try adding tabasco, a little bit of garlic powder or cayenne to give it a kick. We went with dill because we enjoy the whole wheat bagels and the flavors are more complementary to me. It’s a really easy thing to make. Basically shred the veggies of your choice (ours were radish, carrot, celery, red bell pepper and green onion) and mix it with the cream cheese. I left the cream cheese out for a bit to allow it to mix more easily. Even if you don’t have a mixer, this recipe is easy!
Looks like you guys have a lot of fun adventures in the kitchen! Nice hardware– were the food processor and standing mixer wedding presents?
The food processor was Kelly’s birthday gift last year, and the stand mixer was a wedding gift. We really do have some nice things in the kitchen!