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Vegetable Cream Cheese
Submitted by Lindsay {Eighty Twenty Dietitian} on March 20, 2012 in Condiments
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- ⅔ cups White Beans, Drained And Rinsed
- 8 ounces, fluid Light Cream Cheese
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Salt
- Fresh Ground Black Pepper To Taste
- 1 whole Carrot, Peeled And Chopped Finely (I Used A Food Processor)
- 2 stalks Celery, De-ribbed And Chopped Finely
- ¼ cups Fresh Chives, Chopped Finely
Preparation Instructions
In a large food processor, puree white beans (consisency will not be smooth, but finely chopped). Add cream cheese, garlic powder, salt, and pepper. Mix until a smooth puree is formed. Add chopped carrot, celery, and chives and mix until just combined.
Place in a container in the refrigerator for at least 1 hour prior to serving.
Nutrition info per 2 tablespoons: 75 calories, 3.5 g fat, 4 g protein, 5 g carbohydrates, 1 g fiber
