Monday, September 10, 2007

NYC Bagels and Veggie Cream Cheese

I think this qualifies as American food, but I found the most incredible recipe for vegetable cream cheese. For those of you who enjoy a good bagel (not one that comes in a bag) from time to time, you'll appreciate this recipe. My husband is a new man as a result of it!

8 ounces light cream cheese brick
1 celery rib, chopped
1 carrot, chopped
One-half teaspoon celery seed
One-fourth teaspoon dried dill weed
One-fourth teaspoon dried thyme
One-fourth teaspoon dried marjoram
2 teaspoons fresh chopped parsley
(we added 1 sprig of green onion)

Combine all the ingredients in a food processor fitted with a steel blade and pulse until blended and the celery and carrots are in tiny chunks. Put the mixture in an airtight container and refrigerate.

Helpful hints: Don't use a food processor. We made it there first, and it just didn't have the right consistency (watery) or taste. On our second try, we shredded the veggies with a manual shredder, added 1 sprig of green onion, and hand mixed the cream cheese with spices before folding in the veggies. It definitely has the right consistency now, and is BY FAR a better choice (even if your elbow falls off in mixing...).

It's best on an everything bagel, but sesame, plain, and wheat are acceptable alternatives. Enjoy!

1 comment:

wirrek said...

Hey! What a great way to add some veggies to your diet. I am always looking for new ways to make breakfast go a little further.