Gardenvegetablespread Recipes

ROASTED VEGETABLE SPREAD

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 SPREAD

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.

GARDEN SPREAD FINGER SANDWICHES

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.

GARDEN VEGETABLE SPREAD

Steps:

• In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.

ROASTED VEGETABLE SPREAD

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 in 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.
• You can store this in the refridgerator for up to one week.

GARDEN VEGETABLE DIP

Steps:

• Mix cream cheese until smooth. Stir in remaining ingredients until blended well.
• Chill until ready to serve. Serve with crackers.

GARDEN VEGETABLE SPREAD

Steps:

• In a medium mixing bowl, combine all ingredients together. Chill before serving.From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

PHILADELPHIA® GARDEN VEGETABLE DIP

Steps:

• Mix cream cheese and dressing until well blended. Stir in vegetables; cover.
• Refrigerate several hours or until chilled.
• Serve with assorted crackers.