Cream Cheese Veggie Bagel Spread Recipes
VEGGIE CREAM CHEESE SPREAD
Steps:
- 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!
CREAM CHEESE & VEGGIE BAGEL SPREAD
I had a similar spread in a bagel shop years ago and loved it. I tried to make it myself and it just didn't taste the same. Then I came upon this recipe that taste really good if you like a veggie spread on your bagel.
Provided by Mimi in Maine
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Prepare the veggies and put in a small colander or strainer; drain well.
- Beat together cream cheese and lemon juice till smooth.
- Stir in veggies and pepper.
- Refrigerate to blend flavors.
Nutrition Facts : Calories 409.2, Fat 39, SaturatedFat 21.9, Cholesterol 125, Sodium 387.8, Carbohydrate 9.5, Fiber 1.1, Sugar 5.9, Protein 7.3
HOMEMADE BAGEL CHIPS WITH CREAMY GARLIC AND VEGETABLE SPREAD
Steps:
- Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.
- With a sharp knife, very carefully slice the bagels one at a time as thinly as possible, for 8 to 10 thin slices per bagel. Spread in 1 layer on the prepared sheets.
- Heat the oil in a small saucepan over medium heat. When oil starts to get warm, about 1 minute, remove from the heat and add the garlic and Essence. Let sit until the garlic perfumes the oil, about 10 minutes. Remove the garlic from the oil.
- With a pastry brush, lightly brush the oil on the bagel chips. Bake until golden brown. Turn and bake on the second side until just crisp, about 5 minutes. Remove from the oven and cool on wire racks.
- To serve, arrange the bagel chips on a platter with the creamy garlic and vegetable spread.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- In a bowl, cream together the cream cheese and sour cream. Add the remaining ingredients and mix well. Adjust the seasoning, to taste.
- Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
FRESH VEGGIE BAGEL SANDWICH
This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
Provided by Annie
Categories Main Dish Recipes Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 9
Steps:
- Spread mustard onto the cut sides of the bagel. Layer the lettuce, green pepper, cucumber, and tomato on one half. Season the tomato with salt and pepper. Top with onion and alfalfa sprouts, then cover with the other half of the bagel.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 63.7 g, Fat 2.9 g, Fiber 5.9 g, Protein 14.3 g, SaturatedFat 0.4 g, Sodium 680.9 mg, Sugar 6.6 g
CREAMY VEGETABLE SPREAD ON WHOLE-WHEAT BAGELS
Reduced-fat cream cheese is as indulgent as regular when brightened with a rainbow of veggies; whole-wheat bagels supply long-lasting energy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together cream cheese, carrot, bell pepper, scallion, and parsley; season with salt and pepper. Spread bagel halves with vegetable spread, and serve. (Store remaining spread in an airtight container up to 5 days.)
BAGEL WITH A VEGGIE SCHMEAR
I got this recipe from my favorite bagel shop in New York City. Now I make this every time I'm craving a quick and healthy breakfast. I like to add chopped pitted green olives to the schmear. - Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat cheeses, lime zest and lime juice until blended. Fold in chopped vegetables and basil. Serve on bagels with tomato slices. If desired, sprinkle with pepper.
Nutrition Facts : Calories 341 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 756mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 10g fiber), Protein 20g protein.
INA GARTEN'S VEGETABLE CREAM CHEESE SPREAD
This is a recipe adapted from The Barefoot Contessa's Smoked Salmon and Vegetable Cream Cheese Bagels. Also makes a great spread for crackers and sandwiches.
Provided by commercesd
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a bowl and mix gently, until just incorporated.
- Add salt and pepper to taste.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 392.3, Fat 38.9, SaturatedFat 21.9, Cholesterol 125, Sodium 372.3, Carbohydrate 5.5, Fiber 0.3, Sugar 4, Protein 6.9
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