Recipe by: Lisa Prince
Veggie Egg Spread
This is a great snack or appetizer. Fix your veggie egg spread and all your veggie’s on Sunday. Then you have a ready to eat snack for you and your family to enjoy during the week. When you have fruits and veggies ready to eat in the fridge (no peeling or chopping required) they are much more likely to get eaten.
Servings: 8
Cook Time: Prep Time: 15 minutes; Total Time: 15 minutes plus 2 hour chilling
Meal Type: Appetizer
NC Ingredients: Eggs, Peppers, Mixed Vegetables
Ingredients
Directions
Mix cream cheese, mayonnaise and salad dressing mix until smooth. Fold in eggs, green & yellow peppers and cheese. Cover and chill at least 2 hours.
Serve with fresh cut up vegetables – such as sliced cucumbers, carrots, celery, radishes, broccoli flowerets – or low fat whole grain crackers.
VARIATION:
Preheat oven to 350 F. Use 2 cans (8 ounce) refrigerated Crescent Dinner Rolls dough and pat into a lightly greased 15 x 10 x 1 inch jellyroll pan, pressing edges and perforations together to line bottom of pan. Bake bread for 7 to 8 minutes or until lightly browned. Cool.
Spread veggie egg mixture over crust in pan. Sprinkle with chopped tomatoes and additional cheddar cheese for garnish. Cut into squares to serve!
Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.