Vegetable Cream Cheese

• 2/3 cups White Beans, Drained And Rinsed
• 8 ounces, fluid Light Cream Cheese
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Salt
• Fresh Ground Black Pepper To Taste
• 1 whole Carrot, Peeled And Chopped Finely (I Used A Food Processor)
• 2 stalks Celery, De-ribbed And Chopped Finely
• 1/4 cups Fresh Chives, Chopped Finely

1. In a large food processor, puree white beans (consisency will not be smooth, but finely chopped). Add cream cheese, garlic powder, salt, and pepper. Mix until a smooth puree is formed. Add chopped carrot, celery, and chives and mix until just combined.
2. Place in a container in the refrigerator for at least 1 hour prior to serving.
3. Nutrition info per 2 tablespoons: 75 calories, 3.5 g fat, 4 g protein, 5 g carbohydrates, 1 g fiber

white beans, cream cheese, ubc, ubc, ground black pepper, carrot, stalks celery, ubc

Taken from tastykitchen.com/recipes/condiments/vegetable-cream-cheese/ (may not work)