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Creamy Vegetable Spread on Whole-Wheat Bagels

Reduced-fat cream cheese is as indulgent as regular when brightened with a rainbow of veggies; whole-wheat bagels supply long-lasting energy.

  • Yield: Makes 2 cups

Source: Everyday Food, November 2007


  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 medium carrot, grated or finely chopped
  • 1 red bell pepper (ribs and seeds removed), finely chopped
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • Coarse salt and ground pepper
  • Small whole-wheat bagels, split and toasted, for serving


  1. In a medium bowl, stir together cream cheese, carrot, bell pepper, scallion, and parsley; season with salt and pepper. Spread bagel halves with vegetable spread, and serve. (Store remaining spread in an airtight container up to 5 days.)

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