Garden Vegetable Cream Cheese
This flavoful and colorful cream cheese is perfect as a spread.
- 8 oz cream cheese
- 1/4 cup diced bell peppers
- 1/8 cup diced red onions
- 1/8 cup diced carrots
- 5 diced cherry tomatoes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- Pinch salt
Wash and dice your fresh vegetables and set aside.
In a large mixing bowl, use a hand or stand mixer to whip your cream cheese for about 2-3 minutes.
Now mix in your garlic powder, onion powder, salt and pepper.
Fold in your fresh veggies and scoop into a small container with a lid.
Toast and slice your bagels and spread some cream cheese on each half.
Calories: 206kcal | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 188mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1825IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg