Vegetable Cream Cheese

½          medium carrot, peeled and cut into ½-inch pieces

½          small red bell pepper, cut into½-inch pieces

1           scallion, cut into ½-inch pieces (white and green parts)

1           tablespoon  fresh  italian parsley, stems discarded

8           ounces plain cream cheese (1 standard package), room temperature and cut                     into  8 pieces

½          to 1  teaspoon fresh lemon juice

½          teaspoon kosher salt

Nutritional information per serving (1 tablespoon):

Calories 35 (85% from fat) • carb. 1g • pro. 1g • fat 3g sat. fat 2g • chol. 10mg • sod. 79mg • calc. 1mg • fiber 0g

Active Time: 15 minutes

Inactive Time: n/a

1. Insert the chopping blade into the work bowl of the food processor. Add the vegetables and parsley and pulse about 5 times to chop. Add the remaining ingredients to the bowl and pulse about 10 to 12 times, until fully incorporated and cream cheese is smooth. Scrape down the sides of the bowl between every few pulses if needed.