Recipe by megs_
Adapted from a Rachael Ray cookbook. This comes out like homemade garden vegetable cream cheese and is so yummy! I love them on my bagels in the morning for a quick breakfast.
- 1 (8 ounce) package light cream cheese, softened
- 1⁄2 cup carrot, shredded
- 2 celery ribs, chopped
- 2 tablespoons green olives