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Veggie Cream Cheese

8 Cream Cheese Flavors!

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 12 servings (2 tablespoons each) 1x


These fun homemade cream cheese flavors taste irresistibly fresh! Make them up for lunches or a fancy brunch. See below for Veggie Cream Cheese, or go to Chive Cream Cheese, Strawberry Cream Cheese, Herb Cream Cheese, Whipped Cream Cheese, Cinnamon Cream Cheese, or Smoked Salmon Cream Cheese.


  • 1 medium carrot or 1/2 large carrot
  • 1/4 red bell pepper
  • 2 green onions
  • 8 ounces cream cheese, softened
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • Optional add in: 1 handful fresh herbs (chives, dill, basil, or other)*


  1. Peel and cut the carrot into 1-inch chunks. Roughly chop the dark and light green parts of the green onion into chunks. Cut the 1/4 red pepper into chunks.
  2. Place the veggies (and fresh herb add-ins, if using) in a food processor and pulse until chopped. Add the cream cheese, Parmesan cheese, dried dill, garlic powder, and salt. Taste and add another pinch of salt (we like to add 1/8 teaspoon more). Dip with veggies or spread on bagels. Refrigerate 1 week, or freeze in dollops on a baking sheet, then transfer the dollops to a sealed container (you can place them right into lunch boxes and they defrost over a few hours).


*Fresh tender herbs are delicious here, like basil, chives, dill, cilantro, parsley, chopped thyme or oregano. See also Herb Cream Cheese.

  • Category: Appetizer
  • Method: Food Processor
  • Cuisine: Spread
  • Diet: Vegetarian