Garden Vegetable Spread - cooking recipe

Ingredients

1 (8 ounce) container cream cheese, softened
1/2 cup carrot, peeled and finely shredded
1/2 cup zucchini, finely shredded
1 tablespoon parsley, minced
1/4 teaspoon garlic salt
1 dash pepper

Preparation

Combine ingredients in a bowl; mix well.
Cover and chill in the refrigerator until ready to serve.
Serve with party rye or pumpernickel bread slices or assorted crackers.
Also good with toasted mini bagel halves.