Description
This Veggie Cream Cheese is a creamy, flavorful spread made with softened cream cheese and finely chopped fresh vegetables. Perfect for bagels, sandwiches, or as a dip, it’s a colorful, crunchy, and customizable upgrade to plain cream cheese.
Ingredients
- 8 oz cream cheese, softened (regular or whipped)
- 1 small carrot, finely grated
- 1/4 red bell pepper, finely diced
- 2 tbsp cucumber, finely diced (seeds removed)
- 2 tbsp celery, finely chopped
- 2 tbsp green onion or chives, finely chopped
- 1/4 tsp garlic powder or onion powder (optional)
- Salt and black pepper, to taste
- Optional: 1 tbsp fresh dill or parsley, 1 tsp lemon juice
Instructions
- Let cream cheese soften at room temperature for 20–30 minutes.
- Finely chop or grate all vegetables so they mix smoothly into the cream cheese.
- In a medium bowl, combine softened cream cheese with the chopped veggies and mix well.
- Season with salt, pepper, and optional garlic or onion powder. Stir in fresh herbs or lemon juice if using.
- Chill for 30 minutes to allow flavors to blend, or enjoy immediately.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Use whipped cream cheese for a lighter, more spreadable version.
- A food processor makes chopping quick and easy.
- Mix in spinach, radish, or sun-dried tomatoes for variety.
- Add jalapeños or chipotle powder for a spicy twist.
- Use vegan cream cheese for a dairy-free option.
Nutrition
- Serving Size: 2 tbsp
- Calories: 70
- Sugar: 1g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
