"It's Chock Full of Vegetables"…Vegetable Cream Cheese

(December 13, 2007)
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Flora asked Lauren:

Dear Lauren,

Hi Lauren, I wrote to you about 3 months ago, asking for your bagel recipe and it was wonderful! I was wondering if you have a recipe for a "veggie cream cheese?" I can't wait to see you on TV! Take care and happy holidays.


Lauren says...

Oh, that's an easy one! We LOVE vegetable cream cheese, but only if it's "chock full" of vegetables. So, I mix into cream cheese a combination of minced carrots, radishes, scallions and cucumber. I suggest, for the best results, using "whipped" cream cheese since it combines more easily with any added ingredients. For the best consistency, it's important to squeeze the excess water out of the cucumber before adding it to the cream cheese. Here's a really easy and delicious recipe for a "Chock Full of Vegetables" Vegetable Cream Cheese that's just as great in the evening with crackers and a glass of wine, as it is spread on your morning bagel!

"It's Chock Full of Vegetables"…Vegetable Cream Cheese

Yield: about 3 cups

If you're looking for a perfect concoction to have in the fridge, to be able to instantly receive an impromptu guest in a homemade way, this vegetable cream cheese is a real winner. Be forewarned, though. This mixture is so texturally diverse, and soothingly creamy, you'll never feel the same about buying the store-bought version again.

Ingredients:


• 12 ounces whipped cream cheese
• 3/4 cup chopped (unpeeled) seedless cucumbers (After chopping, squeeze cucumber pieces in a clean kitchen towel to remove excess liquid.)
• 1/3 cup minced radishes, plus extra for garnish
• 1/3 cup minced scallions (green onions), trimmed white part and 1 1/2 to 2 inches of the tender green, plus extra for garnish
• 1/2 cup minced carrots, plus extra for garnish
• Freshly ground black pepper and white pepper to taste

1) To assemble: Combine all ingredients using a sturdy rubber spatula. Create a thin, decorative border around the cream cheese mixture with some of the minced vegetables. Cover well and refrigerate until serving.

Timing is Everything:

• The vegetable cream cheese can be made up to 2 days ahead and stored in the refrigerator, well covered. Leftovers will be good for a couple of days longer.

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Questions for Lauren Groveman's Kitchen:

Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.