Vegetable Cream Cheese Spread


In preparation for my Peter Reinhart bagels, I whipped up (literally) a fresh vegetable spread that I think will nicely complement the savory “everything bagel” topping of poppy seeds, sesame seeds, onion, garlic, and coarse salt. It’s simple, frugal, and delicious.

1/8 cup carrot, minced
1/8 cup finely-sliced scallions
1/8 cup red bell pepper, minced
1 8oz package cream cheese
pinch of kosher salt & freshly-cracked black pepper

Allow cream cheese to come to room temperature, and whip for about 30 seconds on with a hand mixer. Use a paper towel to squeeze excess water from the minced bell pepper (so the spread won’t end up watery). Add the bell pepper, scallions and carrot to the whipped cream cheese and combine. Salt & pepper to taste.

…and I’m still waiting on my bagels to pass the float test so I can get one step closer to bagels smeared with this delicious spread! See my previous post for the bagel recipe.

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One thought on “Vegetable Cream Cheese Spread

  1. […] blistered exteriors. After the long 30-minute wait period, I sliced into one, slathered it with my Vegetable Cream Cheese Spread, and found the texture to be divine. These bagels are exactly what the bagel gods meant for them to […]

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