WE love the Philadelphia brand garden vegetable cream cheese spread for our bagels, but can not seem to find it here in Edmonton. This version is more work but trust us worth it!! Ingredients 3 packages (250 grams or 8 oz. each) cream cheese, slightly softened 6 whole green onions, finely chopped 1 large carrot, Peeled and finely diced 1 stalk celery, finely diced 1/2 red bell pepper, finely diced 1/4 cup.red onion, finely diced 2 radishes, finely diced 1 tbsp.dill chopped l (more to taste) 1 clove garlic, peeled and grated 3-4 water chestnuts, finely diced 1 teaspoon salt 1 teaspoon pepper Directions Place the 3 bricks of cream cheese in the bowl of a stand mixer (or you may use an electric mixer) beat cream cheese until creamy and lump-free. Add veggies and spices and beat until well combined. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with bagels, crackers, crostini,or use as a spread on a veggie sandwich. Note: Add more or less of any veggie/herb you'd like! Link to Recipe:Garden Vegetable Spread Prepare and chop the vegetables Place 3 bricks of cream cheese in large bowl and best until creamy and lump free Add vegetables and mix until combined Add herbs and spice and mix again. Once combined transfer to a container and store in fridge for up to 10 days