On Tuesday, April 15, 2014 1:57:39 AM UTC-4, sf wrote:
> On Mon, 14 Apr 2014 18:56:45 -0700 (PDT), ImStillMags
> > wrote:
>
> > On Monday, April 14, 2014 1:14:51 PM UTC-7, sf wrote:
> > We made our own veggie cream cheese spread at the restaurant.
> > In the food processor. Chop the veggies and pulse them a couple of times and then add the cream cheese.
> > Carrot, green onion, green pepper, and a little fresh garlic, not much.
> > A pinch of salt and pepper.
> > Cream cheese.
> > that was it. Let it sit for a day to meld the flavors
>
> Thanks, that sounds good to me. I'll give it a try!
>

I forgot to mention this good advice: If you use any "wet" vegetables,
like cucumbers or tomatoes (or probably even the green peppers), chop
them up to the degree you like, then *squeeze them dry* (e.g. in a dish
towel or by pressing with a spoon in a sieve). Otherwise, your spread
is likely to be runnier than you like. DAMHIK.

--
Silvar Beitel