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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from a Rachael Ray cookbook. This comes out like homemade garden vegetable cream cheese and is so yummy! I love them on my bagels in the morning for a quick breakfast. Ingredients:
1 (8 ounce) package light cream cheese, softened |
1/2 cup carrot, shredded |
2 celery ribs, chopped |
2 tablespoons green olives |
Directions:
1. Put all the veggies in the food processor and pulse about three times until they are mixed and chopped.
2. Add cream cheese and blend until smooth.
3. Refrigerate for at least an hour before serving.
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