Garden Vegetable Spread Recipes
GARDEN VEGETABLE SPREAD
This is a quick and wonderful spread that pairs well with toasted bagels (even my kids will eat it). Taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition."
Provided by PSU Lioness
Categories < 15 Mins
Time 5m
Yield 1 cups, 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a bowl; mix well.
- Cover and chill in the refrigerator until ready to serve.
- Serve with party rye or pumpernickel bread slices or assorted crackers.
- Also good with toasted mini bagel halves.
Nutrition Facts : Calories 54.5, Fat 5.2, SaturatedFat 2.9, Cholesterol 16.7, Sodium 52.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.8, Protein 1
GARDEN VEGETABLE SPREAD
For a tempting dip or spread, try this fresh-tasting version suggested by field editor Jan Woodall of Indianapolis, IN. "It's chock-full of crunchy garden vegetables," Jan notes.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.
Nutrition Facts : Calories 14 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
GARDEN SPREAD FINGER SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h15m
Yield 12 to 16 finger sandwiches
Number Of Ingredients 10
Steps:
- Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
- On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
- When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.
ROASTED VEGETABLE SPREAD
Provided by Alton Brown
Categories appetizer
Time 1h
Yield 1 3/4 cups spread
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
- Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
- Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
GARDEN VEGETABLE WRAPS
"My husband and I love these 'light & tasty' wraps," says Barbara Blake of Brattleboro, Vermont. "I found the recipe years ago and it was an instant hit."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Spread 2 tablespoons spreadable cheese over each tortilla. Top with tomatoes, spinach, red pepper, bacon and pepper. Roll up tightly.
Nutrition Facts : Calories 294 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 584mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
GARDEN VEGETABLE SPREAD
Make and share this Garden Vegetable Spread recipe from Food.com.
Provided by Gingerbear
Categories Spreads
Time 30m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the first 7 ingredients.
- Serve on snack toast and/or pita bread.
- Store in refrigerator.
Nutrition Facts : Calories 48.8, Fat 4.4, SaturatedFat 2.8, Cholesterol 13.9, Sodium 46.3, Carbohydrate 1.4, Fiber 0.4, Sugar 0.6, Protein 1.1
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