Greek Veggie Cream Cheese

Cream-Cheese-4One of the many reasons why I enjoy running and training for races is the fact that I get to eat bagels as part of my carbo-loading routine. Seriously.

Craem-Cheese-550-2-WMDuring a race week I love to pick up a bag of fresh bagels at my favorite bagel shop, Pick-A-Bagel, bring them home and eat them throughout the week. I toast them just the way I like and lather them with my homemade Greek Veggie Cream Cheese. It’s one of my favorite activities during race week!

This is a really simple recipe that doesn’t require a lot of work or preparation. There are no out of the ordinary ingredients. The measurements are easy and everything gets blended in a stand mixer. Allow the mixture to sit overnight for the flavors to really blend together. But if you can’t wait, and want to smear this delicious spread on a bagel immediately, I’ll understand.

Cream-Cheese-1RECIPE:

1 8-ounce package cream cheese

1 tablespoon carrots, finely chopped

1 tablespoon sundried tomatoes, finely chopped

1 tablespoon Kalamata olives, finely chopped

1 tablespoon green onion, finely chopped

1 radish, finely chopped

1/8 teaspoon salt

1/8 teaspoon pepper

Cream-Cheese-2 Cream-Cheese-3DIRECTIONS:

Combine all ingredients together in a stand mixer fitted with a paddle attachment and mix on low until combined. Refrigerate in an airtight container.

Cream-Cheese-5

©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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