Vegetable Cream Cheese Spread

Vegetable Cream Cheese Spread

Description

This Vegetable Cream Cheese Spread is a creamy, colorful, and flavor-packed blend of fresh vegetables and rich cream cheese. Perfect for bagels, sandwiches, wraps, or as a dip for crackers and veggies, it’s an easy make-ahead spread that brings brightness and crunch to your breakfast or snack table. Think of it as your favorite garden-fresh veggies folded into smooth, tangy cream cheese — deliciously versatile and always crowd-pleasing.

🧂 Ingredients

• 8 oz (225 g) cream cheese, softened

• 2 tbsp mayonnaise or Greek yogurt (optional for extra creaminess)

• ¼ cup finely chopped red bell pepper

• ¼ cup finely chopped carrots

• 2 tbsp finely chopped green onions

• ¼ cup finely chopped cucumber (seeded)

• 2 tbsp finely chopped celery

• 2 tbsp chopped fresh parsley or dill

• ½ tsp garlic powder (optional)

• Salt and pepper to taste

• A squeeze of lemon juice (optional, for brightness)

👩‍🍳 Instructions

1. Prep the veggies: Finely chop all vegetables. Remove excess moisture from cucumber using a paper towel.

2. Mix base: In a medium bowl, beat softened cream cheese until smooth. Add mayonnaise or Greek yogurt and mix until fluffy.

3. Combine: Stir in all chopped vegetables, herbs, garlic powder, salt, pepper, and lemon juice.

4. Chill: Cover and refrigerate for at least 1 hour to let flavors blend.

5. Serve: Spread on bagels, toast, crackers, or use as a veggie dip.

🍽️ Servings

• Makes about 1½ cups (serves 6–8)

💡 Notes

• Use full-fat cream cheese for a richer flavor or light cream cheese for a healthier option.

• The spread will keep up to 5 days in an airtight container in the refrigerator.

• Avoid watery vegetables like tomatoes or zucchini, as they can make the spread soggy.

• For a vegan option, use plant-based cream cheese and vegan mayo.