Veggie Cream Cheese

Step 1

Peel and cut the carrot into 1-inch chunks. Roughly chop the dark and light green parts of the green onion into chunks. Cut the 1/4 red pepper into chunks.

Step 2

Place the veggies (and fresh herb add-ins, if using) in a food processor and pulse until chopped. Add the cream cheese, Parmesan cheese, dried dill, garlic powder, and salt. Taste and add another pinch of salt (we like to add 1/8 teaspoon more). Dip with veggies or spread on bagels. Refrigerate 1 week, or freeze in dollops on a baking sheet, then transfer the dollops to a sealed container (you can place them right into lunch boxes and they defrost over a few hours).