Veggie Cream Cheese
  • ¼ Vidalia Onion, roughly chopped
  • ⅓ Red Bell Pepper, stemmed, seeded and roughly chopped
  • 1 Clove Garlic, peeled
  • 1 Hand Full Fresh Parsley, about ⅓ cup
  • 1 Tbs Milk
  • 8 oz Cream Cheese, softened
  1. Pulse all of the veggies in a small food process about 10 times until they’re finely chopped.
  2. Transfer the veggies to a cheese cloth or 4 paper towels stacked on top of one another, gather up the corners like one of those camper’s-handkerchiefs-on-a-stick things, and squeeze the moisture out of the veggies.
  3. Add them back into the processor with the cream cheese and milk and process until it’s all mixed together.
  4. Store for up to 2 weeks in an air-tight container in the refrigerator.
Recipe by Jason's Cooking at