Difference between revisions of "Garden Vegetable Spread"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 9: | Line 9: | ||
* 1 Dash freshly ground [[black pepper]] | * 1 Dash freshly ground [[black pepper]] | ||
| − | == | + | == Procedures == |
# Combine all ingredients and mix well. | # Combine all ingredients and mix well. | ||
# Chill. | # Chill. | ||
# Serve with party rye slices or assorted crackers. | # Serve with party rye slices or assorted crackers. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Spread Recipes]] | [[Category:Spread Recipes]] | ||
Latest revision as of 16:48, 16 July 2012
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Ingredients
- 8 Ounces cream cheese, softened
- ½ Cup shredded carrot
- ½ Cup shredded zucchini
- 1 Tablespoon chopped parsley
- ¼ Teaspoon garlic salt
- 1 Dash freshly ground black pepper
Procedures
- Combine all ingredients and mix well.
- Chill.
- Serve with party rye slices or assorted crackers.
