Recipe by PSU Lioness
This is taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition." I haven't tried any of these recipes, but I'm borrowing the book and trying to get as many posted for my personal use as possible. Hope you all enjoy!
Top Review by Ginny Sue
This is a versatile spread with lots of color and crunch from the vegetables. I served this first as an appetizer with crackers, and then used the leftovers the next day as a spread for a breakfast bagel.
- 1 (8 ounce) container cream cheese, softened
- 1⁄2 cup carrot, peeled and finely shredded
- 1⁄2 cup zucchini, finely shredded
- 1 tablespoon parsley, minced
- 1⁄4 teaspoon garlic salt
- 1 dash pepper