Homemade Veggie Cream Cheese (Print version)
Crisp vegetables and fresh herbs stirred into softened cream cheese. This homemade veggie spread is ready in 15 minutes and keeps all week.
# Ingredients:
For the cream cheese base
01 -
8 oz (225 g) full-fat block cream cheese, softened to room temperature
02 -
1/4 teaspoon garlic powder
03 -
1/4 teaspoon onion powder
04 -
1/4 teaspoon kosher salt, plus more to taste
05 -
1/8 teaspoon black pepper
Vegetables and herbs
06 -
1/4 cup (30 g) cucumber, seeded, finely diced, and patted dry
07 -
1/4 cup (35 g) red bell pepper, finely diced and patted dry
08 -
2 tablespoons carrot, finely shredded and squeezed dry
09 -
2 tablespoons celery, finely diced
10 -
2 tablespoons green onion, thinly sliced (green parts only)
11 -
1 tablespoon fresh dill, chopped (or 1 tablespoon fresh chives)
# Instructions:
01 -
Leave the cream cheese at room temperature for 30 minutes, or microwave it in 15-second bursts until just soft enough to press with a spoon. It should be soft but not melted.
02 -
Seed the cucumber and finely dice it along with the bell pepper and celery. Finely shred the carrot and squeeze firmly in a clean towel. Spread all the diced vegetables on a double layer of paper towels and press firmly to remove excess moisture.
03 -
In a medium bowl, stir together the softened cream cheese, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
04 -
Add the dried vegetables, green onion, and fresh dill or chives to the bowl. Fold with a rubber spatula until the vegetables are evenly distributed throughout the cream cheese. Taste and adjust the salt.
05 -
Transfer to an airtight container and refrigerate for at least 30 minutes before serving. Overnight is even better. Serve cold, straight from the fridge.
# Good to know:
01 -
Best served cold, straight from the fridge.
02 -
Overnight chilling gives the best flavor as the herbs bloom into the cream cheese.