VEGGIE CREAM CHEESE
This Homemade Veggie Cream Cheese recipe is smooth, super creamy, and loaded with summer veggies like carrots, celery, and scallions. Schmeared on your favorite bagel or english muffin, this is the perfect way to start your day!
Provided by Kelley Simmons
Categories Appetizer Breakfast Snack
Time 10m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 188 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED VEGETABLE SPREAD
Provided by Alton Brown
Categories appetizer
Time 1h
Yield 1 3/4 cups spread
Number Of Ingredients 9
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.
CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD
This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
- Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
- For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
- Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
- To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.
VEGETABLE CHEESE DIP
This versatile cheese dip is packed with hidden veg. Perfect for little hands to dip into or alternatively spread in sandwiches or pittas for a lunch box - kids will love it!
Provided by Esther Clark
Categories Lunch, Snack
Time 10m
Number Of Ingredients 5
Steps:
- Tip the cream cheese, cheddar, pepper and celery into a mixing bowl and stir together until well combined. Spoon the dip in to a bowl and serve with raw vegetables and strips of wholemeal pitta bread or breadsticks to scoop it up with.
Nutrition Facts : Calories 43 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
GARDEN VEGETABLE SPREAD
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
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.
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