Grannys Veggie Spread Recipes

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.

VEGGIE SANDWICH SPREAD

Steps:

• Combine vegetables in a cheesecloth.
• Squeeze out as much juice as possible.
• Discard juices.
• Place vegetables in large bowl.
• Add seasonings and stir.
• Add lemon juice, cream cheese and mayonnaise.
• Stir until thoroughly blended.
• Serve on bread for sandwiches, or as a spread with crackers.

ROASTED VEGETABLE SPREAD

Steps:

• Preheat oven to 400 degrees F.
• Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
• Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
• Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

CREAMY SANDWICH SPREAD

Steps:

• Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.