Garden Vegetable Spread Recipes

ROASTED VEGETABLE SPREAD

Roasted Vegetable Spread image

Provided by Alton Brown

Time 1h

Yield 1 3/4 cups spread

Number Of Ingredients 9

Ingredients

1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving

Steps:

Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

GARDEN VEGETABLE SPREAD

Garden Vegetable Spread image

This is a quick and wonderful spread that pairs well with toasted bagels (even my kids will eat it). Taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition."

Provided by PSU Lioness

Categories < 15 Mins

Time 5m

Yield 1 cups, 15 serving(s)

Number Of Ingredients 6

Ingredients

1 (8 ounce) container cream cheese, softened
1/2 cup carrot, peeled and finely shredded
1/2 cup zucchini, finely shredded
1 tablespoon parsley, minced
1/4 teaspoon garlic salt
1 dash pepper

Steps:

Combine ingredients in a bowl; mix well.
Cover and chill in the refrigerator until ready to serve.
Serve with party rye or pumpernickel bread slices or assorted crackers.
Also good with toasted mini bagel halves.

Nutrition Facts : Calories 54.5, Fat 5.2, SaturatedFat 2.9, Cholesterol 16.7, Sodium 52.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.8, Protein 1

GARDEN VEGETABLE SPREAD

Garden Vegetable Spread image

For a tempting dip or spread, try this fresh-tasting version suggested by field editor Jan Woodall of Indianapolis, IN. "It's chock-full of crunchy garden vegetables," Jan notes.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 8

Ingredients

1 carton (8 ounces) fat-free spreadable cream cheese
1/2 cup finely chopped green pepper
2 celery ribs, finely chopped
2 medium carrots, finely chopped
6 radishes, finely chopped
4 teaspoons finely chopped onion
1 teaspoon dill weed
Snack toast and/or pita bread

Steps:

In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.

Nutrition Facts : Calories 14 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

GARDEN VEGETABLE SPREAD

Garden Vegetable Spread image

Make and share this Garden Vegetable Spread recipe from Food.com.

Provided by Gingerbear

Categories Spreads

Time 30m

Yield 3 cups, 18 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) carton cream cheese (speadable)
1/2 cup finely chopped green pepper
2 celery ribs, finely chopped
2 medium carrots, finely chopped
6 radishes, finely chopped
4 teaspoons finely chopped onions
1 teaspoon dill weed
snack toast or pita bread

Steps:

In a bowl, combine the first 7 ingredients.
Serve on snack toast and/or pita bread.
Store in refrigerator.

Nutrition Facts : Calories 48.8, Fat 4.4, SaturatedFat 2.8, Cholesterol 13.9, Sodium 46.3, Carbohydrate 1.4, Fiber 0.4, Sugar 0.6, Protein 1.1

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