Cream Cheese Spread

For those of you who know me {or rather my husband}, you know that nothing comes into our kitchen that is boxed, canned or premade. Everything we eat is freshly prepared by “Chef Bob” aka my husband who is not a chef by day but is by night when he gets home from work.

We love different cream cheese spreads that we get when we go out for breakfast on the weekends at some of favorite bagel places. But, I am tired of paying $20 for breakfast on the weekends for the 4 of us when I know we can do it for less at home. With that in mind I hit the grocery store and bought bagels for our weekend breakfast.

Now the dilemma… which cream cheese spread do we make? Spicy with jalapeno peppers, fresh fruits or a basic vegetable… we chose the vegetable option.

Shopping tip: Use the price match sheet from Frugal Ferret {ME!} to save money on your produce.

• Red onions were $.20 a pound {normally $.86 a pound}
• Green onions were $.17 a package {normally $1.48 a package}
• Carrots were $.33 a pound {normally $.48 a pound}
• Red bell pepper was $.25 each {normally $1.34 each}
• Cream cheese was less than $1 package {we bought a lot when it was on sale}

You can use the cream cheese spread immediately but it’s best when refrigerated for several hours, or best yet – over night.

Cook tip: As you chop your vegetables, place them on a paper towels to absorb the excess liquid so your cream cheese spread isn’t “runny.”

Which flavors do you like when eating cream cheese spreads on your bagels?

Cream Cheese Spread