Roasted Vegetable Cream Cheese Spread

Choose an assortment of vegetables to roast such as:
Carrots
Garlic
Onion or shallots
Turnip
Parsnip
Rutabaga
Bell peppers, any color
Squash, summer or winter

Cut them into chunks. Oil roasting pan well and sprinkle olive oil over vegetables. Roast for 20 – 30 minutes at 450°F or until nicely browned and soft.

Cut 8-oz cream cheese into chunks. Blend cheese and vegetables in food processor. The vegetables you choose will determine the resulting color. This is a very loose recipe and you can vary the taste by adding more or less cheese. You can also add a variety of herbs such as thyme, or parsley is tasty. Try some dried (or fresh in season) ancho or cayenne chiles, if you like a little heat!

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