Oven Roasted Vegetable Cream Cheese Spread
It’s that time of year! The leaves are starting to turn and the garden is on its way out. We started to put the garden to bed this weekend and picked the last of our green beans, peppers, cucumbers, and pulled what was left of the carrots. The squash plants are still going strong so we picked a few but decided to leave the plants for a bit longer. With a huge basket of veggies from the garden and cooler nights, I was excited to be able to make two of my favorite fall recipes this weekend!
Roasted vegetables are so amazingly delicious and can be eaten right as they are or turned into two great recipes that my family gobble up. This recipe is for our roasted vegetable cream cheese spread. The other is a recipe for a creamy roasted vegetable soup.
This veggie packed spread is a great way to sneak tons of nutritious vegetables into a scrumptious cream cheese spread that adults and children alike with love. This recipe is super easy to make with only two ingredients, your favorite garden vegetables and cream cheese! We love to eat this spread on crackers, bagels, and with celery and carrots!
You can use any vegetables you like for this recipe. I have done several variations and each time it comes out delicious! Squash, bell peppers, tomatoes, and carrots are among our favorites. I have added onions, string beans, and parsnips with great results as well. The only thing I have found so far that has not worked is mushrooms. The mushrooms seemed to almost overpower the rest of the vegetables and give the whole spread a musty flavor. Some may like that, but for us, we like the spread to taste fresh from the garden.
For This Recipe I Used:
1 yellow squash
1/2 cup of orange cherry tomatoes
1 green pepper
Handful of green beans
1 (8oz) package of 1/3 less fat cream cheese
4-6 tablespoons olive oil
Salt and pepper to taste
Slice or chunk your vegetables and spread on a baking sheet that has a high rim around the edge (we used two so the veggies spread out in the pan more). Drizzle with enough olive oil to coat the vegetables. Sprinkle liberally with salt and pepper and toss to coat.
Heat your oven to 400° and roast vegetables, stirring occasionally, until cooked (soft when using a fork to test them) and caramelized (about an hour).
Once the vegetables are done, let them cool a bit while you get your cream cheese ready. Cut the 8 ounce package of 1/3 less fat cream cheese into sections. Place in food processor or blender.
When the vegetables are cooled to room temperature, add them to the cream cheese.
Pulse and blend until smooth. There will still be some chunks of vegetables but that gives the spread a nice texture.
Store in an airtight container in the refrigerator for up to one week.
This blog post was shared at: From the Farm Blog Hop