Vegetable Cream Cheese Spread
Ingredients
- 1 block (8 oz / 226 g) cream cheese, softened
- 2 tablespoons finely grated carrot
- 2 tablespoons finely chopped green onion (or chives)
- 2 tablespoons finely chopped bell pepper (red or green)
- 1 tablespoon finely chopped fresh parsley
- 1 clove garlic, minced (optional)
- 1 tablespoon lemon juice
- Salt & freshly ground black pepper, to taste
Equipment
- Mixing bowl
- Spoon or electric hand mixer
- Plastic wrap or airtight container (for storing)
Instructions
- Place the softened cream cheese in a medium bowl. Beat with a spoon or hand mixer until smooth and fluffy.
- Add the grated carrot, chopped green onion, bell pepper, parsley, and minced garlic (if using).
- Pour in the lemon juice, then season with a pinch of salt and a few grinds of black pepper.
- Mix until the vegetables are evenly distributed and the spread is creamy. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 1 hour to let the flavors meld (this step is optional but recommended).
- Serve chilled or at cool room temperature with bagels, crackers, toasted bread, or fresh vegetable sticks.
Variations & Tips
- Make it spicy: add 1 teaspoon finely diced jalapeño or a pinch of cayenne.
- Herby twist: stir in 1 teaspoon fresh dill or 1 teaspoon chopped tarragon.
- Cheesy version: fold in 2 tablespoons grated Parmesan or cheddar for extra richness.
- Storage: keeps well in an airtight container in the refrigerator for 5–7 days.
- Make-ahead: prepare a day ahead to deepen the flavors.
