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Makes 1½ cups

View Recipe

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Makes 1½ cups

This spread isn´t just for schmearing on your morning bagelserve with crackers, in sandwiches or even as a topping to a baked potato.

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

Ingredients

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 cutinto8 pieces
½ to 1 teaspoon fresh lemon juice
½ teaspoon kosher salt

Preparation

Active Time: 15 minutes

Inactive Time: n/a

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.

This recipe was prepared with

Vibrant with color and texture, this spread isn’t just for schmearing on your morning bagel – serve with crackers, in sandwiches, or even as a topping for a baked potato.