Veggie Cream Cheese Spread with Fresh Vegetables (Print version)
A creamy, no-cook veggie cream cheese spread folded with finely chopped fresh vegetables, herbs, and lemon for bagels, crackers, and wraps.
# Ingredients:
For the creamy base
01 -
16 oz (455 g) brick-style cream cheese, softened
02 -
2 tablespoons (30 g) sour cream or plain Greek yogurt
03 -
1 tablespoon fresh lemon juice
04 -
1 tablespoon finely chopped fresh dill
05 -
1 tablespoon finely chopped fresh parsley
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon kosher salt, plus more to taste
09 -
1/8 teaspoon black pepper
For the fresh vegetables
10 -
1/3 cup (35 g) finely grated carrot, from 1 small carrot
11 -
1/3 cup (45 g) finely diced red bell pepper
12 -
1/3 cup (25 g) finely chopped broccoli florets
13 -
1/4 cup (35 g) seeded finely diced cucumber, blotted dry
14 -
2 green onions, finely chopped
# Instructions:
01 -
Let the cream cheese sit at room temperature for 45-60 minutes, until very soft and easy to press with a spoon.
02 -
Finely chop the carrot, bell pepper, broccoli, cucumber, and green onions. Blot the cucumber and bell pepper dry so they do not water down the spread.
03 -
In a medium bowl, beat the softened cream cheese, sour cream, lemon juice, dill, parsley, garlic powder, onion powder, salt, and pepper for 1-2 minutes until smooth and fluffy.
04 -
Add the chopped vegetables and fold with a spatula until evenly distributed. Taste and add a small pinch of salt or a few drops of lemon juice if needed.
05 -
Cover and refrigerate for at least 30 minutes, or up to 24 hours. Stir once before serving with bagels, crackers, or raw vegetables.
# Good to know:
01 -
Makes about 3 cups of spread, enough for 12 appetizer servings.
02 -
Best texture comes from fully softened brick-style cream cheese.
03 -
Chill at least 30 minutes so the herbs and vegetables flavor the base.