Friday, November 4, 2016

Veggie Cream Cheese

Makes about 1 ½ cups
Husband-Tested in Alice’s Kitchen

I recently had the honor of receiving Lisa’s latest book, 100 Days of Real Food Fast & Fabulous for recipe testing and to review the cookbook.  I’ve long been a fan of Lisa’s blog and have her first cookbook, 100 Days of RealFood (How We did It, What We Learned, and 100 Easy, Wholesome Recipes YourFamily Will Love.)  I have also tested several of her other recipes.  The true test of a good recipe is that it’s a recipe that you prepare again and again. Some of my favorites from Lisa are Whole-WheatCarrot Applesauce Muffins, EasyPeasy Applesauce, Whole-WheatCinnamon-Raisin Quick Bread, PecanMaple Breakfast Cookies, and Whole-GrainCornbread, among others. 
Veggie Cream Cheese is a tasty spread/dip that is so easy to make.  It can also be made in advance for a party, for weekday lunches or after-school snacks.  It’s gluten-free, nut-free, and vegetarian.      

1 carrot, peeled and cut into large chunks
¼ cucumber, skin on, cut into large chunks
2 garlic cloves, peeled and smashed
1 green onion (scallion), white and green parts, roughly chopped
1 Tablespoon chopped fresh dill (I used 1 teaspoon dried dill.)
½ teaspoon salt
1 (8 oz.) package cream cheese, room temperature

In a food processor, combine everything but the cream cheese.  Pulse until finely chopped.
Drop the cream cheese into the veggie mixture and pulse until well combined. 
Serve or store in the fridge for up to 4 days.
You only need a few real food ingredients to make this delicious spread.

Here's Lisa's newest cookbook and the Veggie Cream Cheese
spread on whole-wheat toast with sliced cucumber, radishes
and fresh pea shoots.



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