Ingredients
-
1
-
1
-
4
-
1
-
1
-
1
-
16
-
2
-
-
-
-
-
-
-
Directions
Roasted Vegetable Spread, Cream cheese spread for bagels, etc (from dining downloads) diningdownloads com/recipe-roasted-veggie-cream-cheese/, Cream cheese spread for bagels, etc (from dining downloads) diningdownloads com/recipe-roasted-veggie-cream-cheese/
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Steps
|
1
Done
|
Toss the Bell Pepper, Onion, Garlic, Zucchini, Carrot, and Canola Oil in a Bowl to Coat Vegetables. |
|
2
Done
|
Spread Evenly on a Foil Lined Cookie Sheet; Sprinkle With Salt and Pepper. |
|
3
Done
|
Roast at 400 Degrees Fahrenheit For 45 Minutes, Stirring Every 10 to 15 Minutes. |
|
4
Done
|
Once the Edges Start to Brown, They Are Ready! Set Aside to Cool. |
|
5
Done
|
When the Vegetables Have Cooled Completely (do not Be Impatient With This; You Dont Want to Melt the Cream Cheese!), Chop 1/3 of the Vegetables and Set Aside. |
|
6
Done
|
Place the Remaining Vegetables in a Food Processor and Pulse Until Finely Minced but not Pureed. |
|
7
Done
|
Add Cream Cheese Until Well Combined but not Completely Smooth. You Do not Want It Whipped. |
|
8
Done
|
Once Combined, Transfer Mixture to a Bowl; Stir in the Green Onion and Reserved 1/3 Vegetables. |
|
9
Done
|
Store in the Refrigerator in an Airtight Container For Up to 1 Week. |
