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Vegetable Cream Cheese

by on March 20, 2012 in Condiments March 20, 2012 Condiments
See post on Lindsay {Eighty Twenty Dietitian}’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

You know those bagel shops with umpteenmillion choices for cream cheese? I always choose veggie.

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

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

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Profile photo of Luv2bake26

Luv2bake26 on 3.29.2012

This was really yummy and tasty! Mine was a bit on the runny side, I’m not sure if that was normal, but all in all, very good! I will be making this again and again.

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