low fat veggie cream cheese spread
- Number of Servings: 12
Ingredients
1 package of non-fat cream cheese1/4 onion5 cloves garlicand vegetables, i use:1/2 carrot1 stalk celerya few radishesa few sun dried tomatoessmall amounts of red, green and yellow bell pepperssmall amounts of eggplanta pinch of saltblack pepper to tastea dash of hot sauce
You will need a oven safe metal pan and a food processor or blender for this recipe.
Preheat oven to 350.
Add a tiny bit of olive oil to your pan just to coat the bottom.
Crush the garlic and chop all of your vegetables into medium-small chunks and put in pan.
Add water to just barely cover the level of vegetables and put uncovered in oven for about a half an hour or until most of the water is evaporated.
Run roasted vegetables through a food processor or blender until relatively smooth.
Transfer to a mixing bowl and add spices and non-fat cream cheese and mash together with a spoon.
Refridgerate until chilled
Makes about a pint of cream cheese spread.
Number of Servings: 12
Recipe submitted by SparkPeople user BEZELE.
Preheat oven to 350.
Add a tiny bit of olive oil to your pan just to coat the bottom.
Crush the garlic and chop all of your vegetables into medium-small chunks and put in pan.
Add water to just barely cover the level of vegetables and put uncovered in oven for about a half an hour or until most of the water is evaporated.
Run roasted vegetables through a food processor or blender until relatively smooth.
Transfer to a mixing bowl and add spices and non-fat cream cheese and mash together with a spoon.
Refridgerate until chilled
Makes about a pint of cream cheese spread.
Number of Servings: 12
Recipe submitted by SparkPeople user BEZELE.
Nutritional Info Amount Per Serving
- Calories: 25.0
- Total Fat: 0.0 g
- Cholesterol: 5.0 mg
- Sodium: 170.0 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.0 g
- Protein: 5.0 g
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