Thursday, October 22, 2009

In NY, we had the best veggie cream cheese

for our bagels. I think it came from Bagel Boss. Some recipes I'd like to try for this --

From the foodnetwork:

Vegetable Cream Cheese:

  • 16 ounces cream cheese, at room temperature
  • 2 tablespoons minced scallions, white and green parts
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped radish (2 radishes)
  • 2 to 3 pinches kosher salt
  • 1 pinch finely ground black pepper

Place the cream cheese, scallions, carrot, celery, radish, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.

Yield: 6 servings


Ooooo and this one looks very good from Joelen at What's Cooking Chicago?

Garden Veggie Cream Cheese
original Joelen recipe

1 brick (8oz) neufatchel cream cheese (light or regular cream cheese)
1/2 teaspoon fresh dill, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste
1/4 cup finely minced carrot
1/4 cup finely minced bell peppers (red/yellow/orange/green)
1 scallion, thinly sliced (green part only)

In a medium bowl, combine all the ingredients above. Cover and chill for at least 30 minutes. (If you can make it a day in advance, the flavors meld and becomes even better!)

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