Vegetable Cream Cheese Spread
Description
This Vegetable Cream Cheese Spread is a creamy, colorful, and flavor-packed blend of fresh vegetables and rich cream cheese. Perfect for bagels, sandwiches, wraps, or as a dip for crackers and veggies, it’s an easy make-ahead spread that brings brightness and crunch to your breakfast or snack table. Think of it as your favorite garden-fresh veggies folded into smooth, tangy cream cheese — deliciously versatile and always crowd-pleasing.
🧂 Ingredients
8 oz (225 g) cream cheese, softened
2 tbsp mayonnaise or Greek yogurt (optional for extra creaminess)
¼ cup finely chopped red bell pepper
¼ cup finely chopped carrots
2 tbsp finely chopped green onions
¼ cup finely chopped cucumber (seeded)
2 tbsp finely chopped celery
2 tbsp chopped fresh parsley or dill
½ tsp garlic powder (optional)
Salt and pepper to taste
A squeeze of lemon juice (optional, for brightness)
👩🍳 Instructions
Prep the veggies: Finely chop all vegetables. Remove excess moisture from cucumber using a paper towel.
Mix base: In a medium bowl, beat softened cream cheese until smooth. Add mayonnaise or Greek yogurt and mix until fluffy.
Combine: Stir in all chopped vegetables, herbs, garlic powder, salt, pepper, and lemon juice.
Chill: Cover and refrigerate for at least 1 hour to let flavors blend.
Serve: Spread on bagels, toast, crackers, or use as a veggie dip.
🍽️ Servings
Makes about 1½ cups (serves 6–8)
💡 Notes
Use full-fat cream cheese for a richer flavor or light cream cheese for a healthier option.
The spread will keep up to 5 days in an airtight container in the refrigerator.
Avoid watery vegetables like tomatoes or zucchini, as they can make the spread soggy.
For a vegan option, use plant-based cream cheese and vegan mayo.
🔪 Tips
Flavor boost: Add a pinch of smoked paprika or a few dashes of hot sauce for a kick.
Make it chunky or smooth: Blend in a food processor for a smoother dip or mix by hand for a chunkier texture.
Add protein: Stir in shredded chicken, smoked salmon, or crumbled bacon for a hearty variation.
For meal prep: Portion into small containers for easy weekday breakfasts or lunchbox spreads.
🧾 Nutritional Information (per 2 tbsp serving)
| Nutrient | Amount |
|---|---|
| Calories | 70 kcal |
| Protein | 2 g |
| Fat | 6 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 2 g |
| Fiber | 0.3 g |
| Sugar | 1 g |
| Sodium | 90 mg |
| Calcium | 20 mg |
(Values are approximate and vary by ingredients used.)
🌿 Health Benefits
Rich in calcium and protein from cream cheese for bone and muscle health.
Vegetable fiber and antioxidants support digestion and immune function.
Low carb and versatile — fits into keto or low-carb diets when made without mayo.
Customizable — add nutrient-dense veggies like spinach or kale for a vitamin boost.
❓ Q & A
Q1: Can I freeze this spread?
A1: It’s best not to freeze, as cream cheese changes texture. Store in the fridge instead.
Q2: Can I make it dairy-free?
A2: Yes! Use vegan cream cheese and a plant-based yogurt or mayo alternative.
Q3: What veggies work best?
A3: Crunchy ones — like carrots, bell peppers, celery, and cucumbers — add the best texture and flavor.
Q4: Can I use it as a dip?
A4: Absolutely. It pairs beautifully with crackers, pita chips, or raw veggies.
Q5: How long does it last?
A5: Up to 5 days refrigerated in an airtight container.