Veggie Cream Cheese


By Dane Feldman

Photos by Dane Feldman.

Whenever I host brunch, I am sure to serve bagels, smoked salmon, and cream cheese alongside whatever else I offer. One of the best ways to separate your bagel brunch from your neighbor’s is to make your own cream cheese spreads rather than serve them out of the container. Store-bought cream cheese is fine, but including fresh vegetables will spruce it up a bit.

What you’ll need:
4 tbsp cream cheese, whipped
1/8 cup baby carrots, finely chopped
4 chives, finely chopped
1/8 cup roasted red peppers, chopped
1/4 tsp garlic, crushed

Combine the cream cheese, carrots, chives, peppers, and garlic in a bowl. Mix well with a fork and fold the vegetables into the cream cheese. Refrigerate for 30 minutes before using.

Serve with bagels, onion rolls, or crostini crackers.