This Veggie Cream Cheese tastes like it came from the best bagel shop in town.It’s got the refreshing crunch of carrots and celery, extra substance from spinach and roasted red peppers (the stroke of brilliance behind this recipe) and an onion-y bite from scallions, so you need not choose between the veggie or scallion schmear!  For Family Visits and Brunch Gatherings As the holidays approach, lots of recipes come top of mind.This is one you may not have thought of, but really comes in handy.

Here in New Jersey, the easiest way to feed a crowd breakfast is with a bagel spread.Everyone can help themselves! That said, a couple of pints of specialty cream cheese can get pricey quickly.And I don’t know about your family, but most everyone in our family likes a thick layer of cream cheese on each bagel!  This recipe is great if your family, like ours, can power through a whole lotta cream cheese, or if you’d rather save a few dollars and make it at home!   Tip: Buy the “Good” Cream Cheese  I’m going to be very Ina for a moment and call for “good” cream cheese.

After testing this recipe and trying a couple of options, I’m now pretty firm that Philadelphia cream cheese is the top option.Recently, it went on sale, and we stocked up on a few blocks because, unopened, it will sit happily in the fridge for a couple months.The other brand I like is old school Temptee whipped cream cheese, a mainstay of bagel shops.  A Few Ve

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