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BASICS
SALMON CREAM CHEESE
Whether on a toasted poppy seed bagel or in an elegant tea sandwich,
salmon cream cheese is a treat for all!
Makes about 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the cream cheese, salt and
pepper. Pulse a few times to break up, and then
process until smooth. Add the smoked salmon,
lemon juice, capers and dill and pulse to combine.
Then run on High to fully combine all of the ingredi-
ents.
2. Taste and add another pinch of salt if desired.
Nutritional information per serving (1 tablespoon):
Calories 56 (83% from fat) • carb. 1g • pro. 2g • fat 5g
• sat. fat 3g • chol. 16mg • sod. 160mg • calc. 1mg • fi ber 0g
8 OUNCES PLAIN CREAM CHEESE
(1 STANDARD PACKAGE), ROOM
TEMPERATURE AND CUT INTO
8 PIECES
PINCH KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
3 OUNCES SMOKED SALMON, CUT
INTO 1-INCH PIECES
2 TEASPOONS FRESH LEMON JUICE
2 TEASPOONS DRAINED CAPERS
2 SPRIGS FRESH DILL
VEGETABLE CREAM CHEESE
Vibrant with color and texture, this spread isn’t just for schmearing on
your morning bagel – serve with crackers, in sandwiches, or even as
a topping to a baked potato.
Makes 1 cup
1. Insert the chopping blade into the work bowl of the
food processor. Add the carrot, red pepper, scallion
and parsley and pulse about 5 times to chop. Add
the cream cheese, lemon juice and salt to the bowl
and pulse about 10 to 12 times, until the all the
ingredients have been fully incorporated and cream
cheese is smooth. Scrape down the sides of the bowl
between every few pulses if needed.
Nutritional information per serving (1 tablespoon):
Calories 35 (85% from fat) • carb. 1g • pro. 1g • fat 3g
• sat. fat 2g • chol. 10mg • sod. 79mg • calc. 1mg • fi ber 0g
½ MEDIUM CARROT, PEELED AND CUT
INTO ½-INCH PIECES (HEAPING ¼
CUP)
½ SMALL RED BELL PEPPER, CUT INTO
½-INCH PIECES (HEAPING ¼ CUP)
1 SCALLION, CHOPPED INTO ½-INCH
PIECES (ABOUT ¼ CUP)
1 TABLESPOON FRESH ITALIAN
PARSLEY, STEMS DISCARDED
8 OUNCES PLAIN CREAM CHEESE
(1 STANDARD PACKAGE), ROOM
TEMPERATURE AND CUT INTO 8
PIECES
½ TO 1 TEASPOON FRESH LEMON JUICE
½ TEASPOON KOSHER SALT