Roasted Vegetable Spread Share Tags: appetizer, appetizer week 1 This versatile vegetable spread can be used in so many ways. An easy addition to any party tray! It can be used to stuff mushrooms (bake for 10 min at 400 degrees), piped on cucumber slices, spread on fancy breads for a lovely tea sandwich, or spooned into ready made phyllo cups. I originally developed this recipe after having an abundance of leftover roasted vegetables after a party. On a Sunday morning grocery trip, I noticed the variety of flavored, spreadable cream cheeses and thought, "What great addition to the vegetables"! Prep time: 10 minutes | Cook time: 1 hour | Total time: 1 hour 10 minutes | Servings: 20 3 cup(s) of Roasted Vegetables
2 tbsp. of Chopped Red Onion
1 tsp. of Smoked Paprika
1/2 tsp. of Dill Weed
1/2 tsp. of Salt
10 Grape Tomatoes
6 ounce(s) of Onion and Chive Phily Cream Cheese
Soften cream cheese and put in food processor.
Add 3 cups roasted vegetables (zucchini, eggplant, carrots, peppers, etc).
Add remaining ingredients to food processor.
Pulse unitl chopped and combined.