Garden Veggie Cream Cheese Spread

I like that I can utilize some of the zucchini from my garden to make this yummy veggie cream cheese spread. We use it on bagels, toast, crackers and especially spread on flour tortillas with a few slices of ham or turkey for a roll-up "sandwich". My kids love them! I always make a few extra roll-ups and toss them in the fridge wrapped in plastic wrap so that anyone can grab one for a quick snack or lunch on the go during these busy Summer days.

Garden Veggie Cream Cheese Spread

1 (8 ounce) pkg. low fat cream cheese, softened

3/4 cups shredded carrots

3/4 cups shredded zucchini

1 tsp. dried parsley

1/4 tsp. garlic powder

1/4 tsp. onion powder

a dash ground black pepper

a dash paprika

a dash garlic salt
1 cup shredded sharp cheddar cheese (optional)

In a medium bowl, mix all ingredients, making sure to incorporate everything. Chill in the fridge about 30 minutes before serving. Also, if you do decide to use cheese, you can use pepper jack cheese in place of the sharp cheddar if you like a bit more kick in your cream cheese spread.
Makes 2 heaping cups.