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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