Veggie Cream Cheese

VegCreamCheese

One of my very favorite things is going to a bagel shop and ordering a sesame bagel with veggie cream cheese.  The veggie cream cheese tastes different from the stuff in the dairy section at the store.  It tastes BETTER!

I didn’t feel like driving to the nearest bagel shop- its over half an hour away. So, I decided to make my own.  It was pretty easy!  Plus, it can be customized to fit your tastes.  Don’t like red bell peppers?  Leave them out!  Addicted to kale?  Throw some in there!  Whatever floats your boat!

And when you’re done making this cream cheese, you can slather it on toast, toasted bagels, crackers, celery sticks, etc.  YUM!  And the breakfast BLTs made with this stuff are AWESOME!  I use this cream cheese instead of mayo, then pile the bacon, lettuce and tomato on my toasted bagel.

I couldn’t find sesame bagels at the store that would work with my ‘lower carbs’ diet, but I did find the Thomas Bagel Thins in the Everything flavor.  They’re pretty good- especially with freshly made veggie cream cheese.

Seriously- go make some!!

Veggie Cream Cheese

  • 8 oz. cream cheese (I used 1/3 less fat)
  • 1 garlic clove, minced
  • 1 Tbsp minced scallion
  • 2 Tbsp minced celery
  • 3 Tbsp minced carrots
  • 2 Tbsp minced red bell pepper
  1. Bring cream cheese to room temp.  Whip slightly in a medium sized bowl.
  2. Add garlic and veggies.  Stir well.
  3. Refrigerate at least 2 hours to let the flavors ‘meld’ before using.
  4. Keep in fridge- should last a week or two in a tight lidded container.  Enjoy!!
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2 responses to “Veggie Cream Cheese

  1. I grew up in New York and you made me so nostalgic! Bagels are my favorite bread, the bagles from the deli in the Bronx where we lived were the best. I’ve tried making them here in Sicily but they’re not the same. Your picture is so tempting!

    • I’ve heard that there is something in the water in New York that affects the flavor of the breads– including bagels and pizza crust. That’s why they’re so darn good! I’ve tried and tried to duplicate the crust from John’s on Bleecker St. I can get the texture close, but not the flavor.

      But I’m sure there are things in Sicily that you couldn’t get in New York that are just as great. :) Thanks for stopping by!

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