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Garden Vegetable Spread

A fresh and creamy vegetable spread that is perfect for snacks, breakfast or as a dip, combining colorful veggies with a creamy base.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 block cream cheese or dairy-free cream cheese alternative
  • 1 cup Greek yogurt for extra protein
Vegetables
  • 1 cup bell pepper, chopped for a fresh flavor
  • 1 medium carrot, chopped adds sweetness
  • 1 cup cucumber, chopped for a cool taste
  • 2 tablespoons scallion, chopped for a mild onion flavor
  • 1 cup spinach, chopped adds green nutrition
Seasoning
  • 2 tablespoons lemon juice for brightness
  • 1 teaspoon garlic powder for extra depth
  • to taste salt and pepper season to personal preference

Method
 

Preparation
  1. In a blender, combine the cream cheese and Greek yogurt. Blend until smooth.
  2. Add the chopped bell pepper, carrot, cucumber, scallion, and spinach to the blender.
  3. Blend until the vegetables are finely incorporated into the creamy base.
  4. Season with lemon juice, garlic powder, salt, and pepper. Blend until everything is well mixed.
  5. For added texture, reserve a handful of finely chopped veggies and stir them in after blending.
  6. Chill the spread for 30 minutes before serving to enhance the flavors.

Notes

Store in a sealed container in the fridge for 3 to 4 days. Can be used in wraps, as a dip, or spread on toast. For a dairy-free version, substitute cream cheese with blended soaked cashews.