125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
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How do I make it ?
Heat oven to 375ºF.
Combine first 5 ingredients; spread onto bottom of 17x11-1/2x3/4-inch pan. Pour 1 cup broth over vegetable mixture.
Bake 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
Spoon vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 min. or until heated through, stirring frequently.
Kraft Kitchen Tips!
Before processing roasted vegetables in food processor, reserve 1/2 cup of the vegetables to use as a garnish for the finished dish.
Add 1/2 tsp. chopped chipotle peppers to cooked vegetables in food processor with remaining broth and cream cheese.
Substitute vegetable broth for the chicken broth.
Serve this irresistible vegetable side dish along with your favourite grilled lean meat at your next family get-together.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 5 g
Cholesterol 25 mg
Sodium 710 mg
Total carbohydrate 28 g
Dietary fibre 4 g
Sugars 12 g
Protein 4 g
Makes 6 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.