Veggie Dip
This is a Pioneer Woman recipe.
3 packages (8 Ounces Each) Cream Cheese, Slightly Softened
6 whole Green Onions, Sliced
1 whole Large Carrot, Peeled And Finely Diced
1 stalk Celery, Finely Diced
1/2 whole Red Bell Pepper, Finely Diced
1/4 cup Finely Diced Red Onion
1 Tablespoon Chopped Chives (more To Taste)
1 Tablespoon Chopped Dill (more To Taste)
1 clove Garlic, Peeled
Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together.
Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.
Note: Add more or less of any veggie/herb you'd like!
3 packages (8 Ounces Each) Cream Cheese, Slightly Softened
6 whole Green Onions, Sliced
1 whole Large Carrot, Peeled And Finely Diced
1 stalk Celery, Finely Diced
1/2 whole Red Bell Pepper, Finely Diced
1/4 cup Finely Diced Red Onion
1 Tablespoon Chopped Chives (more To Taste)
1 Tablespoon Chopped Dill (more To Taste)
1 clove Garlic, Peeled
Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together.
Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.
Note: Add more or less of any veggie/herb you'd like!
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