Every so often there comes along an easy, healthy, delicious recipe that becomes an instant household classic. A few weeks ago, I sampled a recipe for Creamy Vegetable Spread from the November 2007 issue of Everyday Food Magazine from Martha Stewart that I had that gut feeling about.
“We will make this forever!” I declared.
We’ve long been hooked on store bought herb & vegetable cream cheese. A staple lunch for me during the week has been a toasted bagel spread with cream cheese, topped with avocado & tomato.
This homemade version keeps well in the fridge for about 5 days, so it can be prepared on Sunday night, and gobbled up throughout the week. Using fresh veggies makes for a hearty, crunchy bagel topper with fewer preservatives and sodium than the store bought type. It’s also a good way to sneak in a serving of vegetables, and is quick, easy, and suitable for eager kitchen helpers to get involved in making.
Creamy Vegetable Spread
1 package (8 ounces) reduced-fat cream cheese (note from Robin: we use soft goat cheese instead of cream cheese since we are dairy intolerant)
1 medium carrot, grated or finely chopped
1 red bell pepper (ribs & seeds removed), finely chopped
1 scallion, thinly sliced
2 tablespoons chopped fresh parsley
Coarse salt and ground pepper to taste
Bagels, split & toasted, for serving
In a medium bowl, stir together cream cheese, carrot, bell pepper, scallion, and parsley; season with salt and pepper. Spread bagel halves with vegetable spread, and serve. (Store remaining spread in airtight container.)
Makes 2 cups