I usually do some prep work over the weekend to make life on weekdays easier. One of the things I make is this whipped cream cheese spread. Served with toasted bagels, this makes for a quick and tasty breakfast.
The ingredients I use vary from time to time, based on what vegetables I have on hand. The veggies that I use most commonly are onions, spring onions (the white and green parts can be used), bell peppers of different colors, and carrots.
The recipe, if you can call it that, is pretty simple. Take whipped cream cheese in a small mixing bowl. Add in the vegetables of your choice. Chop the vegetables as finely as you can to make it easy to spread. Add a dash of salt and freshly ground black pepper. Mix well. This stays good in the refrigerator for up to two days. It goes really well with bagels and can also be used as a sandwich spread.
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This also goes to This is for Valli's Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast
The ingredients I use vary from time to time, based on what vegetables I have on hand. The veggies that I use most commonly are onions, spring onions (the white and green parts can be used), bell peppers of different colors, and carrots.
The recipe, if you can call it that, is pretty simple. Take whipped cream cheese in a small mixing bowl. Add in the vegetables of your choice. Chop the vegetables as finely as you can to make it easy to spread. Add a dash of salt and freshly ground black pepper. Mix well. This stays good in the refrigerator for up to two days. It goes really well with bagels and can also be used as a sandwich spread.
This also goes to This is for Valli's Kid’s Delight event, guest hosted by PJ themed on Quick / Innovative Breakfast
