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1 brick cream cheese (8-oz.)
In a food processor, put celery and carrot and pulse until well chopped, but not pureed! Add cream cheese and mayonnaise, salt, pepper, and garlic powder. Process until thoroughly combined.
Add sun-dried tomatoes and pulse until incorporated into mixture. Do the same with the peppers and olives, so that you can still see them individually, but the pieces are quite small.
Poster's Notes:
That's it, very easy. I spread it on wheat bread (small sized slices), although I think this would go very well on that cute tiny rye or pumpernickel (again, had to think of my "audience") and then cut the "sandwiches" in quarters.
Posted by Debra Widera
Nutritional Info Per Serving: N/A
3 tbsp. KLP mayonnaise
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 celery stalk, chopped
1 carrot, chopped
1/4 cup dried tomatoes, crumbled
1/4 cup chopped onion
1 tbsp. purple bell pepper, chopped
1 tbsp. red bell pepper, chopped
1 tbsp. green bell pepper, chopped
10 black olives, chopped
Next time, I'm thinking a few hot peppers, but I wasn't sure of my "audience" this time and had to think of them ;-)