Before I had kids, I don't think I ever used cream cheese to make anything other then cheesecake. Now, I use it to make everything from Sun Dried Tomato Cream Cheese Spread, to Avocado & Cream Cheese Sammies, to Mini Vanilla Cupcakes, to my favorite, weelicious Blueberry Cream Cheese French Toast.
I find cream cheese to be one of the most versatile staples I keep in my fridge. In my experience, just adding a touch of this airy delight to foods kids normally put up a fuss about yields incredible results . I'm sure if you placed some raw carrots and broccoli in a bowl in front of your wee one for a snack you would be met with an, "I'm not eating that!" But toss those same veggies into a food processor with some lovely cream cheese and voila! You have a spread that goes beautifully on crackers, in a sandwich, and best of all, happily in your child's mouth!
Veggie Cream Cheese (Makes 1 1/2 Cups)
- 1/2 Cup Carrots, grated
- 1/2 Cup Broccoli, raw
- 1 Tbsp Chives, diced
- 1 Small Garlic Clove
- 1/2 Tsp Salt
- 1 8oz Pkg. Cream Cheese, softened
Preparation1. Place the first 5 ingredients in a food processor and pulse until finely chopped.
2. Add the cream cheese and puree until combined.