You know those bagel shops with umpteenmillion choices for cream cheese? I ALWAYS choose veggie. I guess it's kind of my way of justifying the whole bagel and cream cheese thing. It makes me feel better knowing that I can just make my own and add some healthy protein into it too!
Vegetable Cream Cheese
8 oz light cream cheese
2/3 cup white beans, drained and rinsed
1 carrot, peeled and chopped finely (I used a food processor)
2 celery stalks, de-veined and chopped finely (again, food processor)
1/4 cup fresh chives, chopped
1/4 tsp garlic powder
1/4 tsp salt
Fresh ground black pepper, to taste
In a large food processor, puree white beans (consisency will not be smooth, but finely chopped). Add cream cheese, garlic powder, salt, and pepper. Mix until a smooth puree is formed. Add chopped carrot, celery, and chives and mix until just combined.
Place in a container in the refrigerator for at least one hour prior to serving.
Nutrition Info per ~2 Tbsp: 75 calories, 3.5 g fat, 4 g protein, 5 g carbohydrates, 1 g fiber