Source: dLife

Creamy and cheesey vegetable herb spread.

Servings

0.75 cup fresh chopped onion
0.75 cup sliced carrots
2 tsp fresh lemon peel , grated
3 medium garlic cloves , minced
12 oz fresh mushrooms , chopped (brown or white)
2 tbsp cold water (or dry sherry)
0.5 tsp ground thyme
4 oz fat free cream cheese
2 tbsp reduced fat grated parmesan cheese
2 tbsp chopped parsley
1 pinch salt and pepper
1 pinch ground cayenne (red pepper)

1 In a lightly greased skillet, saute onion, carrot, lemon rind, and garlic for 5 minutes. Remove from skillet.
2 Add mushrooms, water, and herbs to skillet; cook, covered, over medium heat until mushrooms are wilted, about 5 minutes. Remove lid and cook uncovered, until mushrooms are tender and liquid absorbed, about 5 minutes. Cool.
3 Using a food processor, process cream cheese, Parmesan cheese, and half the mushroom mixture until smooth. Stir in onion mixture, remaining mushroom mixture, and parsley. Season to taste with salt and peppers.
4 Refrigerate 2 to 3 hours for flavors to blend. Serve with dippers (not included in nutritional data).

Dippers: Assorted vegetables, whole wheat lavosh, or Bruschetta