Veggie Cream Cheese Dip

1-2 CARROTS

1/8 C FRESH CABBAGE

1 TBS PARSLEY

1 TBS CILANTRO

1-2 SMALL FRESH BROCCOLI FLORETS

FRESH CRACKED PEPPER TO TASTE

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You can really use any mix of veggies just be aware that some fresh veggies put off a lot of juices (tomatoes) and some have stronger flavors (peppers).

Making sure your cream cheese  is room temperature.(I also like Greek)

Begin by using Ninja mini food processor to quickly fine chop all veggies.  Carrots were first and set aside, I still wanted some texture in my veggie cream cheese.

Complete by chopping the rest of the larger veggies cabbage, broccoli, and following with fresh herbs cilantro and parsley.

Once I achieved almost the size I wanted I added all veggies back in along with soft cream cheese and pulsed until it came together adding a sprinkle of pepper at the end.

It was great on crackers and for dunking other veggies as a late night snack.I hope you’ll try this one! Double the amount and half the cost as pre-made. Plus you control the seasonings and salt if you like.

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