Keto Vegetable Cream Cheese Spread
How to Make It
Step 1
Pull your cream cheese out in advance to soften at room temperature. Microwaving won’t be helpful, since it will make the cream cheese too soft. Once the cream cheese is no longer cold, mix it in a stand mixer on high speed for about 5 minutes until it is light and extra creamy. You may need to use a spatula to scrape down your mixing bowl periodically throughout the mixing. If you don’t own a stand mixer, check the introduction for suggestions.
Step 2
While the cream cheese is whipping, you can prepare the vegetables. Use a cheese grater to shred clean mushrooms and whole celery stalk into fine shreds. The celery in particular will yield extra liquid and you’ll be discarding much of the fibers. You can also use a kitchen knife to mince these ingredients, but using a cheese grater will save you a lot of time. Add the shredded vegetables and chopped pimentos to the stand mixer.
Step 3
Mix the ingredients together. Scrape your mixing bowl down one final time, then mix in all the remaining ingredients. Once the vegetable cream cheese spread is consistent without any white streaks, you can stop mixing. Transfer the cream cheese spread to a sealed container to chill in your refrigerator for at least 30 minutes. This time is included in the preparation time of the recipe.
Ingredients
- Cream cheese – 8 oz
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 1.25 oz
- Celery – 1 oz
- Pimento Canned – 0.25 oz
- Salt – 1 dash
- Paprika – 0.5 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Scallions – 1 tsp, chopped