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Spread: Vegetable Cream Cheese

Source of Recipe


From "Bread for Breakfast" by Beth Hensperger






List of Ingredients



• 1 celery stalk, finely chopped
  
• ½ carrot, peeled and finely grated
  
• 1 large plum tomato, halved, seeded and diced
  
• 3 Tbsp finely chopped fresh cucumber
  
• 1 to 2 Tbsp minced chives or cilantro, or to taste
  
• 8 ounces cream cheese, at room temperature
  
• ½ tsp white Worcestershire sauce
  
• Dash of Tabasco or liquid drained off some salsa
  






Instructions



1. Drain the chopped vegetables on a paper towel.
   
   
2. Place all of the ingredients in the workbowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat on low speed just until evenly combined. Transfer to a serving dish, cover and refrigerate until ready to use.
   
   Makes about 2½ cups.