Garfield cafeteria's vegetable cream cheese
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Philadelphia Cream Cheese |
| ½ | cup | Diced carrot |
| ½ | cup | Diced radishes |
| ½ | cup | Diced scallions |
| ½ | cup | Diced celery; red or green bell pepper. or cucumber (optional) |
| 1 | tablespoon | Minced combined minced dill and parsely; (optional) |
| ¼ | cup | Chopped scalliion greens; for garnish |
Directions
Let the cream cheese come to room temperature. Fold in the vegetables.
Arrange on a serving dish and garnish with scallion greens. Makes 2½ cups.
Recipe by: The Brooklyn Cookbook Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@...> on Nov 16, 1998, converted by MM_Buster v2.0l.
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