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Veggie Cream Cheese
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Category: Dips and Sauces
- Cuisine: American
- Diet: Vegan
Description
This is a recipe that my mom used to make with real cream cheese. We had it for Sunday brunch and for breaking the fast at Yom Kippur. It is fabulous as a dip or on a bagel. Every time someone has this at my house, they leave with the recipe so they can make it. I realize that Kite Hill Cream Cheese may not be classified as a whole-food, but this is a very special treat!
Ingredients
Scale
- 1–2 tubs of Kite Hill plant-based, plain cream cheese
- A bunch of radishes
- One cucumber
- A bunch of scallion/green onions
Instructions
- Remove the cream cheese from the tubs and place into a large bowl.
- Chop up even amounts of vegetables into small pieces. Start with a half-cup of each depending on your preference of a veggie to cream cheese ratio.
- Mix until it is all well-blended.
- Serve with Thin Stackers or Mary’s Gone Crackers for a dip or on a whole-grain bagel as a veggie cream cheese.
Notes
Top with Everything But the Bagel spice for fun! This tastes better after it has been refrigerated for an hour but have at it right away if you must.
