Name: Veggie Cream Cheese
Prep time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 2 tbsp carrot, finely grated or minced; 2 tbsp red bell pepper, finely chopped; 1 green onion or 1 tbsp chives, finely sliced; 2 tbsp cucumber, finely chopped and patted dry; 1/4 tsp garlic powder (optional); Salt and black pepper to taste; 1 tsp fresh dill or parsley (optional)

Veggie Cream Cheese is a flavorful, colorful spread that blends smooth cream cheese with finely chopped fresh vegetables and herbs. It’s the perfect way to add a fresh, savory twist to your breakfast bagel, sandwich, or snack board.

Why You’ll Love This Recipe

I love how quick and customizable this spread is. It adds a fresh crunch and tangy flavor to anything I pair it with, and it’s a great way to sneak more veggies into my day. Whether I’m entertaining or just making breakfast for myself, veggie cream cheese always adds a bright and creamy touch. Plus, I can make it ahead and keep it ready in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Carrot, finely grated or minced
Red bell pepper, finely chopped
Green onion or chives, finely sliced
Cucumber, finely chopped and patted dry
Garlic powder (optional)
Salt and black pepper
Fresh dill or parsley (optional, for extra flavor)

Directions

I start by letting the cream cheese soften at room temperature for easier mixing.
I finely chop or grate the vegetables and pat them dry with a paper towel to prevent excess moisture.
In a mixing bowl, I combine the softened cream cheese with the veggies, garlic powder, salt, and pepper. I fold everything together until well mixed.
I taste and adjust the seasoning as needed, then cover and refrigerate for at least 30 minutes to let the flavors meld.
When I’m ready to serve, I give it a quick stir and spread it generously on bagels, crackers, or sandwiches.

Servings and timing

This recipe makes about 1 to 1½ cups of spread, which serves 6 to 8 people as a topping or dip. It takes around 10 minutes to prepare and benefits from 30 minutes of chilling time for best flavor.

Variations

I like to swap in different veggies like radishes, celery, or spinach depending on what I have on hand. For a spicy version, I add a touch of jalapeño or crushed red pepper flakes. If I want an herby twist, I mix in fresh basil or thyme. For a dairy-free version, I use plant-based cream cheese.

Storage/Reheating

I store veggie cream cheese in an airtight container in the fridge for up to 5 days. I don’t freeze it since the texture changes, but it stays fresh and flavorful throughout the week when properly stored. I always give it a quick stir before using if it’s been in the fridge.

FAQs

Can I use low-fat or whipped cream cheese?

Yes, I often use whipped or light cream cheese for a softer texture or a lighter option. It mixes even more easily.

Do I have to cook the vegetables?

No, I use them raw. The fresh crunch is part of what makes this spread so good.

Can I make this ahead of time?

Definitely. I often make it a day ahead so the flavors can develop even more overnight.

What’s the best way to serve this?

I love it on bagels, toast, or crackers. It also works great as a dip for veggies or as a sandwich spread.

Can I use a food processor to mix it?

Yes, I pulse everything a few times for a smoother, more blended texture. Just be careful not to overmix or the veggies may release too much moisture.

Conclusion

Veggie Cream Cheese is a simple yet flavorful staple I like to keep in the fridge. It’s fresh, creamy, and totally customizable. Whether I’m making breakfast, packing lunch, or setting out snacks, this spread adds a delicious homemade touch every time.