1/4 c. finely chopped celery
1 sm. onion, finely chopped
3/4 c. grated carrots
1/4 c. finely chopped green pepper
1/4 c. grated unpeeled cucumber
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
1/4 tsp. white pepper

Drain vegetables well. Beat cream cheese and lemon juice until smooth, stir in vegetables and pepper. Spread on rye or pumpernickel bread. Yield about 2 1/2 cups (good on crackers, too).