Vegetable Spread

I have met some of the best cooks and nicest people in the world at the Greenbrier resort in West Virginia. This recipe was given to me back in the eighties by one such person. This has been a favorite of mine ever since.

1 large carrot, peeled and finely diced

1 cucumber, peeled, seeded, and finely diced

1 large tomato, peeled and finely diced

1 green bell pepper, finely diced

1 medium red onion, finely diced

1 (¼-ounce) package unflavored gelatin

¼ cup cold water

Small bowl of hot water

1 cup mayonnaise

1 (8-ounce) package cream cheese, softened

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

Crackers for serving

Mix together the carrot, cucumber, tomato, green pepper, and red onion in a colander. Let drain for 15 minutes. Dissolve the gelatin in a small metal bowl containing the cold water. Place over a small bowl of hot water, stirring to dissolve the gelatin. In large bowl whip together the gelatin, mayonnaise, cream cheese, paprika, salt, and black pepper. Add the drained vegetables. Place in a glass container, cover, and refrigerate. Keeps well for 2 weeks. Serve with crackers.

Makes 16 servings.