This spread isn´t just for schmearing on your morning bagel – serve with crackers, in sandwiches or even as a topping to a baked potato.
½ medium carrot, peeled and cut into ½-inch pieces
½ small red bell pepper, cut into
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.