Garden Vegetable Spread

READY IN: 5mins
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.

Ingredients Nutrition

  • 1 (8 ounce) container cream cheese, softened
  • 12 cup carrot, peeled and finely shredded
  • 12 cup zucchini, finely shredded
  • 1 tablespoon parsley, minced
  • 14 teaspoon garlic salt
  • 1 dash pepper

Directions

  1. Combine ingredients in a bowl; mix well.
  2. Cover and chill in the refrigerator until ready to serve.
  3. Serve with party rye or pumpernickel bread slices or assorted crackers.
  4. Also good with toasted mini bagel halves.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a