Garden Vegetable Spread - cooking recipe

Ingredients

1 (8 oz.) container whipped low-fat cream cheese
1/2 c. shredded carrot
1/2 c. shredded zucchini
1 Tbsp. chopped fresh parsley
1/4 tsp. garlic salt
dash of pepper

Preparation

Combine all ingredients; chill at least 1 hour.
Serve on party bread or celery stalks.
Yield:
1 1/2 cups.