This is another Taste of Home recipe that we really enjoyed. We buy a variety of cream cheese and we do like the vegetable cream cheese found in the store. This version has such a fresh flavor it beats the store version by a mile! This is a great spring and summer recipe to use up all of your garden vegetables! Not only did we use this spread on bagels and english muffins we dipped the leftover vegetables in it as well! NOTE– If you don’t want to buy all of the veggies you can get most of the veggies in a small amount already sliced from your grocery salad bar.
INGREDIENTS
4 ounces fat free cream cheese
4 ounces fresh goat cheese
1/2 teaspoon grated lime peel
1 Tablespoon lime juice
2/3 cup chopped cucumber
1/4 cup chopped celery
3 Tablespoons chopped carrot
1 radish, finely chopped
2 Tablespoon finely chopped red onion
2 Tablespoons thinly sliced fresh basil
Bagels or english muffins for serving
DIRECTIONS
In a bowl beat cheeses, lime peel and lime juice until blended.
Fold in the chopped vegetables and basil. Serve on bagels or English muffins.
