Garden Vegetable Spread

READY IN: 5mins
Recipe by PSU Lioness

This is a quick and wonderful spread that pairs well with toasted bagels (even my kids will eat it). Taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition."

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


  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.

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