Vegetable Cream Cheese

A bagel platter is a fun way to feed a crowd for brunch! Toasted bagels, homemade vegetable cream cheese and lots of fresh toppings assembled on a board make it so easy for guests to help themselves. Perfect for Easter, Mother’s Day, and other holiday celebrations. Make this spread up to two days in advance to allow the flavors to develop.

INGREDIENTS

For the Vegetable Cream Cheese

• 1/8 of a red onion (cut the onion in half and then each half into quarters, so you have 8 wedges. You only need 1 unless you really love onion, in which case add more!)
• 1 medium carrot, peeled
• 1 medium celery stalk
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• 16 ounces cream cheese, at room temperature
• 1/2 teaspoon salt (or more to taste)

For the Platter

• Everything bagels
• Carrot sticks
• Celery sticks
• Smoked salmon
• Sliced radishes
• Seedless baby cucumbers
• Capers

INSTRUCTIONS

1. Finely chop or shred the onion, carrot, and celery either by hand using a box grater or in a food processor fitted with a chopping blade.
2. Transfer the chopped vegetables to a medium bowl and stir in the herbs and salt. Next, add the cream cheese and stir all of the ingredients together until all of the veggies and herbs are evenly distributed. Store in the fridge until ready to serve.
3. To serve, place the vegetable cream cheese in the center of a platter, cutting board, or sheet pan. Place the toppings and bagels around the cream cheese. Include small forks and knives to make it easy for guests to serve themselves.

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