Absolutely! A vegetable cream cheese spread is creamy, flavorful, and perfect for crackers, bagels, sandwiches, or veggie sticks. Here’s a simple homemade version:
Vegetable Cream Cheese Spread
Ingredients (makes ~1 cup):
- 8 oz (225 g) cream cheese, softened
- 1/4 cup sour cream or Greek yogurt (optional, for extra creaminess)
- 1 small carrot, finely grated
- 1/4 cup finely chopped bell pepper (any color)
- 2 tbsp finely chopped green onions or chives
- 1–2 tbsp finely chopped fresh herbs (parsley, dill, or cilantro)
- 1 clove garlic, minced (optional)
- Salt & pepper to taste
- Optional: a squeeze of lemon juice for brightness
Instructions:
- Prepare the vegetables:
- Finely chop or grate the carrot, bell pepper, and herbs so they blend easily into the cream cheese.
- Mix the spread:
- In a bowl, combine softened cream cheese and sour cream (if using).
- Add the vegetables, garlic, and herbs.
- Mix until smooth and well combined.
- Season:
- Add salt, pepper, and lemon juice to taste.
- Chill (optional but recommended):
- Refrigerate for 30 minutes to let the flavors meld.
- Serve:
- Spread on crackers, bagels, toast, or use as a dip for fresh vegetables.
💡 Tips:
- You can add finely chopped spinach, cucumber, or even roasted red peppers for variety.
- For a tangy twist, add a teaspoon of Dijon mustard or a pinch of smoked paprika.
- Keep stored in an airtight container in the fridge for 3–5 days.
If you want, I can give you a super creamy, ultra-smooth version where the vegetables are pureed so it spreads like a dream—perfect for party platters.
Do you want that smoother version?
