Recipe: Low Fat Veggie Cream Cheese

[ 0 ] June 9, 2009 | Johnna

1 package vegetable soup mix

1 (8 oz.) package low fat cream cheese (softened)

2 tbsp. low fat sour cream

Combine all ingredients until blended and smooth. Serve.

*Johnna’s tip: We took the easy way out today, vacation time is over and we are still easing out of our super relaxed mode. This is the cream cheese we took a liking to this morning as we rushed around pulling our lives together. Spread on top of an “everything” bagel or plain or wheat or whatever you’re feeling up to this morning. Enjoy!

Category: breakfast, finger-foods, vegetarian

About the Author (Author Profile)

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.