Veggie Cream Cheese Spread


So at work, we ordered some catering from Au Bon Pain for a retirement party, and the presentation and taste of the food was quite exquisite. Amongst all of the food, I noticed a sandwich spread that consisted only of cream cheese and scallions, and was surprised at how great it tasted. I discovered this really easy recipe that doesn’t require a lot of effort, but since you don’t put in any preservatives, its shelf life is a very short 3 to 5 days. Let’s get stirring!



2 packages of 8 oz. Philadelphia cream cheese, softened

Different colored long peppers, red, orange, yellow, seeds removed, chopped coarsely

3-4 stalks of scallions

A long handled tablespoon for stirring the mixture

A clear glass container, like a Mason jar


1. Put half of the softened cream cheese inside the clear glass.

2. Add the chopped peppers and scallions, and stir with the long handled teaspoon, swirling inside the glass until the ingredients are well combined.

3. Add the remaining half of the cream cheese.

4. Combine the ingredients in the jar.

This recipe is great as a dip for crackers and celery sticks, or as a spread on your favorite breads. Make sure to store it in the fridge! Sarap!

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