Vegetable Cream Cheese Spread Recipes

VEGGIE CREAM CHEESE

Steps:

• Add all of the ingredients to a small bowl and mix until combined.
• Store in the refrigerator for up to a week and enjoy!

VEGGIE CREAM CHEESE SPREAD

Steps:

• Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!

ROASTED VEGETABLE SPREAD

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.

INA GARTEN'S VEGETABLE CREAM CHEESE SPREAD

Steps:

• Place all ingredients in a bowl and mix gently, until just incorporated.
• Add salt and pepper to taste.
• Refrigerate until ready to serve.

GARDEN VEGETABLE SPREAD

Steps:

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