Vegetable Sandwich Spread - cooking recipe

Ingredients

1 medium green bell pepper
1 medium cucumber
2 carrots
1 medium onion
3/4 stalk celery
8 oz. cream cheese, softened
1/2 c. mayonnaise or salad dressing
1/2 tsp. salt

Preparation

Wash vegetables and cut into chunks.
Place in processor or blender and chop medium fine.
Put in strainer and press out as much liquid as possible.
(This is important or spread will be watery.)
Mix vegetables, salt, mayonnaise and cream cheese. Refrigerate overnight or several days.
Serve on breads of your choice.
Cut into shapes or use as a dip.
Sandwiches can be made day before; put into container and refrigerate.