Vegetable Cream Cheese


Grate the veggies, or chop them in a food processor until they are small bits. Stir the veggies and seasonings into the cream cheese in a medium-sized bowl. Cover and place in the refrigerator for a few hours to let the flavors meld. Use on crackers or as a spread for wrap sandwiches.


  • 1/2 carrot
  • 2 radishes
  • 1 celery stalk
  • 1/2 cup raw broccoli
  • 1/4 slice red onion
  • 8 oz cream cheese, softened to room temp
  • 1/8 tsp garlic powder
  • 1/8 tsp dried dill weed
  • 1/8 tsp dried parsley
  • salt and pepper to taste