Veggie Cream Cheese

Have you ever had Philadelphia's Garden Vegetable Cream Cheese Spread?  I like its savory flavor as a great option for an onion bagel, to spread on a sandwich, and as a dip for crackers, but for having "vegetable" in its name there's not many veggies in their cream cheese spread.  So I decided to make my own - with lots more vegetables: mine is more like 3 parts veggies to 1 part cream cheese.  It is still spreadable but has a lot more crunch and flavor. Adjust the amount of vegetables to suit your definition of Vegetable Cream Cheese.

Veggie Cream Cheese

2 carrots, peeled and quartered

1/2 red onion, peeled and quartered

1/2 cucumber, seeds scooped out

1/2 green pepper, seeds and membranes removed, quartered

5 radishes, ends removed

8 oz. cream cheese, softened

1 Tablespoon dried onion flakes (helps absorb liquid the the veggies will release)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1. Place all vegetables in a food processor fitted with the blade, pulse until finely minced, scraping the sides as necessary (you may need to do this in 2 batches)

2. Scoop minced veggies onto the center of a clean kitchen towel, pull the corners in and twist - over the sink to release water from the veggies, squeeze out at least 1/4 cup liquid.

3.  Add veggies, cream cheese, and remaining ingredients to a mixing bowl and stir until evenly combined.

4. Store in an air tight container in the fridge for a week.