Garden Vegetable Spread Recipes

GARDEN VEGETABLE SPREAD

Steps:

• Combine ingredients in a bowl; mix well.
• Cover and chill in the refrigerator until ready to serve.
• Serve with party rye or pumpernickel bread slices or assorted crackers.
• Also good with toasted mini bagel halves.

GARDEN SPREAD FINGER SANDWICHES

Steps:

• Combine the cream cheese with the red onion, chives, dill, green onions, carrot, celery and garlic in the bowl of a food processor. Pulse until mixed together and the spread reaches the consistency you want.
• On 4 slices of bread, top one side of each with 2 tablespoons of the mixture. Top each with another slice of bread. Spread the tops of the second round of bread slices with 2 tablespoons more of the garden spread, then top with the remaining bread slices. Wrap the sandwiches and refrigerate for 1 hour.
• When ready to serve, cut off the crusts, then cut each sandwich into 3 even fingers or 4 triangles.

GARDEN VEGETABLE SPREAD

Steps:

• In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.

INA GARTEN'S VEGETABLE CREAM CHEESE SPREAD

Steps:

• Place all ingredients in a bowl and mix gently, until just incorporated.
• Add salt and pepper to taste.
• Refrigerate until ready to serve.

CREAMY VEGETABLE SANDWICH SPREAD

Steps:

• In a medium bowl, mix the cream cheese, carrots, zucchini, parsley, garlic powder, onion powder, pepper, paprika and garlic salt. Chill in the refrigerator approximately 30 minutes before serving

GARDEN VEGETABLE SPREAD

Steps:

• In a medium mixing bowl, combine all ingredients together. Chill before serving.From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.