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    You are in: Home / Recipes / Cream Cheese & Veggie Bagel Spread Recipe
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    Cream Cheese & Veggie Bagel Spread

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Mimi in Maine's Note:

    I had a similar spread in a bagel shop years ago and loved it. I tried to make it myself and it just didn't taste the same. Then I came upon this recipe that taste really good if you like a veggie spread on your bagel.

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    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Prepare the veggies and put in a small colander or strainer; drain well.
    2. 2
      Beat together cream cheese and lemon juice till smooth.
    3. 3
      Stir in veggies and pepper.
    4. 4
      Refrigerate to blend flavors.

    Ratings & Reviews:

    • on August 24, 2007

      55

      Hi Mimi in Maine -- I was just roaming about your cookbooks and I came upon this recipe which I tried and forgot to review! We loved it! I diced the vegetable real fine & then whipped my room temperature cream cheese with the lemon juice. However, being the kind of cook that I am -- the cream cheese wasn't as smooth as I wanted and it called for a little sour cream and I used radishes for color as well as flavor -- the Cubans love them. The end result was awesome, if I say so myself! We have it with English Muffins or very, very fresh little bagels as the residents can't eat a hard bagel. Thank you Mimi for providing the home with some good recipes to remember. Diane :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cream Cheese & Veggie Bagel Spread

    Serving Size: 1 (369 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 409.2
     
    Calories from Fat 351
    85%
    Total Fat 39.0 g
    60%
    Saturated Fat 21.9 g
    109%
    Cholesterol 124.9 mg
    41%
    Sodium 387.8 mg
    16%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 5.9 g
    23%
    Protein 7.3 g
    14%

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