better than the deli

vegetable cream cheese

This takes only minutes to make, stays in the fridge for at least a week, and is so much better than what you get at the deli or appetizing counter.

Perfect for bagels, or as an hors d’oeuvres on mini toasts, topped with a small slice of lox or gravlaks and a sprig of dill.

Ingredients:

• 2 bars original Philadelphia cream cheese (accept no substitutes)

• 1 small carrot

• a small piece of red bell pepper

• 2 radishes

• 1 large scallion

• a pinch of salt

• optional: a few sprigs of fresh dill, chopped by hand

Method:

• Finely chop all vegetables—you can do this by hand or in a food processor. If you use a food processor, chop the carrot by itself so as not to affect the color of the finished product.

• Cut the cream cheese into smallish chunks and put it in the food processor with everything but the carrots and dill. Pulse until the cream cheese is whipped and it’s all well combined.

• Now that the cream cheese is whipped, it should be easy to fold in the chopped carrot, and the dill if using, by hand.

• Taste the cream cheese—the final product is a personal thing. Feel free to add more of any of the vegetables to achieve the perfect balance according to you.

• Scrape out the food processor with a silicone spatula and scoop the vegetable cream cheese into a nice crock for serving.