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Today I'm sharing a super easy appetizer/snack I recently made. I'm sure this would be so much better in the summer when the ingredients are super fresh but I was totally craving veggies after I watched this being made on the Pioneer Woman during one of my Cooking Channel binges. (If you're like me, then you feel like you're a class A chef after binging the cooking channel!) Anyway, this is super simple and so easy to customize too. I also want to add, if you can, wait a few hours before serving or eating. The flavors blend and 'marinate' so much more if you let it sit for awhile! Try it and let me know what you think - also, send me all of your favorite food processor recipes because I'm addicted and want to learn more!
Veggie Cream Cheese Spread
- 3 packages (8 Ounces Each) Cream Cheese, Slightly Softened (I only used 2)
- 6 whole Green Onions, Sliced
- 1 whole Large Carrot, Peeled And Finely Diced
- 1 stalk Celery, Finely Diced
- 1/2 whole Red Bell Pepper, Finely Diced
- 1/4 cup Finely Diced Red Onion
- 1 Tablespoon Chopped Chives (more To Taste)
- 1 Tablespoon Chopped Dill (more To Taste)
- 1 clove Garlic, Peeled
Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together.
Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.
Note: Add more or less of any veggie/herb you'd like!