Cream cheese, full of actual vegetables from the garden! I harvested the first batch of the radishes in my garden last week, and they are a superstar in this recipe. Add in some scallions and parsley, and a little bit of feta if you’re feeling sassy…the store-bought stuff doesn’t hold a candle to this garden vegetable cream cheese!
Vegetable cream cheese recipe
Recipe courtesy of Farmgirl Fare, via Herbal Turtle Farms
2 cups (8 ounces) halved or quartered radishes
1 cup chopped scallions, white and green parts
½ cup (or more to taste) packed chopped fresh parsley
8 ounces (or more) cream cheese, softened
4 ounces feta cheese, crumbled (optional)
1 Tablespoon fresh lemon juice
¾ teaspoon salt (start with less if you’re including the feta)
Several grinds of fresh pepper
Whiz the radishes, scallions, and parsley in a food processor until finely chopped. Add the cream cheese, feta cheese (if using—or you can always stir it into part or all of the batch later), lemon juice, salt, and pepper and process until smooth, scraping down the sides of the processor bowl as necessary. Add more cream cheese if you’d like a thicker sandwich spread.
Spread on a bagel, or serve with fresh veggies, crackers, pita chips, pretzels or baguette slices. It will keep in the fridge for 4 days.