Here’s a fresh and flavorful cream cheese spread with vegetables and herbs—perfect for crackers, bagels, sandwiches, or as a veggie dip.
Ingredients (makes about 1 cup)
Base:
- 8 oz (225 g) cream cheese, softened
Vegetables:
- 1 small carrot, finely grated
- ½ small cucumber, finely diced
- ¼ red bell pepper, finely diced
- 1–2 green onions (scallions), finely chopped
Herbs & seasoning:
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, chopped (optional)
- 1 clove garlic, minced (optional)
- Salt and pepper to taste
- 1–2 tsp lemon juice
Instructions
- Soften the cream cheese
- Let cream cheese sit at room temperature for 15–20 minutes, or microwave for 10 seconds to soften slightly.
- Prepare the vegetables and herbs
- Finely chop or grate all vegetables and herbs so they blend easily into the spread.
- Mix the spread
- In a medium bowl, combine cream cheese, vegetables, and herbs.
- Add garlic (if using), lemon juice, salt, and pepper. Mix until evenly combined.
- Adjust consistency
- If you want a slightly looser spread, add 1–2 tsp milk or yogurt and stir.
- Chill and serve
- Refrigerate for 30 minutes before serving to allow flavors to meld.
- Serve with crackers, bread, bagels, or as a dip for fresh vegetables.
Tips & Variations
- Make it spicy: Add a pinch of red pepper flakes or a few drops of hot sauce.
- Different herbs: Swap dill for chives, cilantro, or basil.
- Extra flavor: Mix in a teaspoon of whole-grain mustard or roasted red pepper puree.
- For a lighter version: Use low-fat cream cheese or blend with Greek yogurt.
If you like, I can give a colorful, garden-fresh version that includes roasted vegetables like bell peppers, zucchini, and tomatoes for a richer flavor and texture.
Do you want me to share that version too?
