1 pkg brick style cream cheese, softened (250 g)
1 small carrot, finely shredded (1)
1/4 cup red bell pepper, finely diced (60 mL)
1 Tbsp each fresh dill and parsley, chopped (15 mL)
1 small clove garlic, minced (1)
1/4 tsp salt (1 mL)
1/8 tsp ground black pepper (.5 mL)
In a large bowl, using an electric mixer, beat cream cheese until smooth. Beat in carrot, pepper, dill, parsley and garlic until well combined. Season with salt and black pepper.
Cover and refrigerate for up to 1 week.
Cheddar Cheese Variation: Add 1/2 cup (125 mL) shredded old cheddar with veggies.
Makes about 1 1/2 cups (375 mL)
Vegetable Herb Spread (for Bagels)
This spread is delicious for our Pretzel Bagels but you may just enjoy it as a spread to any sandwich! A colourful and creamy way to add more veggies to your day.
- Total Fat
- 5.6 g
- Saturated Fat
- 3.2 g
- 18 mg
- 125 mg
- 1.2 g
- 0.1 g
- 1.2 g
- 1 g
- 40 mg