| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Appetizers, Spreads |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Philadelphia Cream Cheese |
| 1/2 |
c |
Diced carrot |
| 1/2 |
c |
Diced radishes |
| 1/2 |
c |
Diced scallions |
| 1/2 |
c |
Diced celery; red or green bell pepper. or cucumber (optional) |
| 1 |
tb |
Minced combined minced dill and parsely; (optional) |
| 1/4 |
c |
Chopped scalliion greens; for garnish |
INSTRUCTIONS
Let the cream cheese come to room temperature. Fold in the vegetables.
Arrange on a serving dish and garnish with scallion greens. Makes 2 1/2
cups.
Recipe by: The Brooklyn Cookbook
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Nov 16, 1998, converted by MM_Buster v2.0l.
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