Monday, June 13, 2011

Vegetable Cream Cheese

I had a bunch of leftover cream cheese after the baby shower... I decided to jazz it up a little bit for Sunday bagel brunch. Loosely based on this Ina Garten recipe, I beat the following veggies into 2 8-ounce blocks of cream cheese:
  • about 1/4 cup of finely shredded carrot
  • 4 tablespoons minced chives
  • 1 large or 2 regular green onions, minced
  • 2 tablespoons minced dill
  • a squeeze of lemon juice
  • a sprinkle of black pepper
So good... Amy said it tastes like it came from a NYC deli. I think that's a pretty good compliment!

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