Vegetable Cream Cheese

about 1½ cups

½    medium carrot, peeled and cut into
       ½-inch pieces
½    small red bell pepper, cut into
        ½-inch pieces
1     scallion, cut into ½-inch pieces
1     tablespoon fresh Italian parsley leaves,
       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

1. Insert the universal blade in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. Add the carrot, red pepper, scallion, and parsley, and pulse 5 to 6 times to chop. Add the cream cheese, lemon juice to taste, and salt, and pulse 10 to 12 times, until the ingredients are fully incorporated and the cream cheese is smooth. Scrape down the sides of the bowl every few pulses as needed. Store in an airtight container in the refrigerator.