80--- Vegetable Cream Cheese

You know those bagel shops with umpteenmillion choices for cream cheese? I ALWAYS choose veggie. I guess it's kind of my way of justifying the whole bagel and cream cheese thing.  It makes me feel better knowing that I can just make my own and add some healthy protein into it too!

Vegetable Cream Cheese
Serves 10

8 oz light cream cheese
2/3 cup white beans, drained and rinsed
1 carrot, peeled and chopped finely (I used a food processor)
2 celery stalks, de-veined and chopped finely (again, food processor)
1/4 cup fresh chives, chopped
1/4 tsp garlic powder
1/4 tsp salt
Fresh ground black pepper, to taste

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.

Place in a container in the refrigerator for at least one hour prior to serving.

Nutrition Info per ~2 Tbsp: 75 calories, 3.5 g fat, 4 g protein, 5 g carbohydrates, 1 g fiber