Party Vegetable Spread Recipes

PARTY VEGETABLE SPREAD

Steps:

• In a bowl, combine carrot, cucumber, celery, green pepper and onion.
• Drain on paper towels for 30 minutes.
• In a small bowl, combine cream cheese, mayonnaise, lemon juice, salt and pepper.
• Stir in vegetables.
• Cover and refrigerate at least 2 hours.

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.

HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)

Steps:

• Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
• On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
• Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.

PARTY VEGETABLE SANDWICH SPREAD

Steps:

• Combine grated carrots, chopped green bell pepper, minced onion, chopped cucumber, and chopped celery in a bowl. Mix well.
• Combine softened cream cheese, salt, lemon juice, and mayonnaise in a separate bowl and beat until fluffy. Fold vegetable mixture into cream cheese mixture and mix well.
• Cover and refrigerate at least 1 hour before spreading.

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.

VEGETABLE PARTY SANDWICHES

Steps:

• Dissolve gelatin in water according to directions.
• In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
• When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
• Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
• Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.