Spicy Veggie Cream Cheese
My version of a perfect weekend morning is a toasty everything bagel slathered in cream cheese, some Baileys in my coffee (or let’s be real – some coffee in my Baileys), and catching up on trashy Netflix shows. Veggie cream cheese is my go-to, but every bagel shop makes theirs differently and I’m a very picky individual when it comes to food. SO, my answer was to make my own. It’s super quick and easy and 100x more delicious than the store-bought version. I like mine extra spicy because I’m a monster, but the recipe is super adjustable to taste.
16 oz cream cheese, softened at room temp
2 tbsp milk
2 scallions, thinly sliced
1 jalapeño pepper, roughly chopped (de-seeded or omitted entirely depending on heat preference)
1/2 carrot, peeled and roughly chopped
1/2 red bell pepper, roughly chopped
1/2 shallot, roughly chopped
1 garlic clove
Salt and fresh cracked pepper to taste
In a food processor, add the carrot, peppers, shallot, and garlic. Pulse until a very fine, chopped consistency is achieved. Add cream cheese and milk and pulse to incorporate. Add salt and pepper to taste. Remove mixture into a bowl and stir in scallions. Refrigerate (ideally for at least 30 mins) and then slather on a bagel! The cream cheese will keep in the fridge for several days.