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Creamy garden vegetable cream cheese spread with fresh vegetables and herbs

Creamy Garden Vegetable Spread

A homemade cream cheese spread loaded with crunchy vegetables, perfect for bagels or as a party dip.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese, softened Let sit out for 20 to 30 minutes for easier mixing.
  • 1 medium red bell pepper, chopped For sweetness and color.
  • 1 medium cucumber, seeded and chopped Patted dry to prevent excess moisture.
  • 2 stalks green onion, chopped For added bite.
  • 1 medium carrot, grated Adds gentle sweetness and texture.
  • 2 stalks celery, chopped For classic savory crunch.
Seasonings
  • 1 tsp garlic powder Add more for a stronger garlic flavor.
  • 1 tsp onion powder Enhances flavor depth.
  • 1 pinch salt Adjust to taste.
  • 1 pinch black pepper Adds mild heat.
  • 1 tsp lemon juice For brightness.
  • 1 tbsp sour cream or Greek yogurt Optional for a creamy tang.

Method
 

Preparation
  1. Let the cream cheese sit out for 20 to 30 minutes to soften.
  2. Chop all vegetables into small pieces and pat them dry with a paper towel.
  3. Stir the cream cheese until it becomes smooth.
  4. Add chopped vegetables and seasonings to the cream cheese and mix well.
  5. For a smoother texture, you can pulse the cream cheese first in a food processor and then fold in the veggies.
Serving Suggestions
  1. For a thicker bagel spread, use less yogurt and chop the veggies finely.
  2. For a party dip, loosen the spread with an additional spoon of sour cream.

Notes

Store in an airtight container and keep refrigerated. Use clean utensils to prevent spoilage. Best consumed within 3 days.