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This homemade veggie cream cheese makes a next-level dip and spread! Whiz it up with fresh vegetables and seasonings.

Veggie Cream Cheese
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Here’s a fun homemade spread for snacks or dipping: Veggie Cream Cheese! Make this spread with fresh vegetables and it tastes even more incredible than the store-bought variety. You can use it as a spread for bagels or bread, or as a dip for vegetable sticks! It’s a great idea for kids, and you can even freeze it for use in lunch boxes. Here’s how to make it!

Ingredients in veggie cream cheese

This homemade veggie cream cheese spread could not be simpler to whiz up! All you need is a food processor. Here are the vegetables we like to use, but you can get creative and add your own. Here’s what to have on hand:

  • Cream cheese
  • Carrot
  • Bell pepper
  • Green onions
  • Seasonings: dried dill, garlic powder, salt
  • Parmesan cheese
  • Fresh basil or other herbs (optional)

The Parmesan cheese adds just the right complexity and roundness to the flavor of the dip! You can omit if you don’t happen to have it, but it really adds to the flavor.

Vegetable Cream Cheese

Fresh herbs are optional

Add any fresh herbs you have on hand to this veggie cream cheese, and it tastes like a dream! We love it with a few leaves of fresh basil when we have it on hand. But if you don’t have it: it’s totally unnecessary for the flavor! Fresh herbs can be expensive especially out of season, so we’ve customized this recipe to taste good without them.

Other vegetables to use (just don’t use too many!)

You can customize any of the veggies in this vegetable cream cheese to your taste! One thing to note, thought: don’t add too many! Adding lots of watery veggies (like bell pepper) can make it watery in the refrigerator after a few days. So try to add an amount that’s about equivalent to the recipe below. Other vegetables that would be good contender

  • Spinach (fresh or frozen, thawed and squeezed of any water)
  • Tuscan kale (just don’t use too much!)
  • Broccoli
  • Sundried tomatoes
Veggie Cream Cheese

Ways to use veggie cream cheese

There are so many ways to use use veggie cream cheese! The best part? You can use it as a simple snack for dipping — kids love it! (Ours does.) Here are a few ideas:

Storage info

Store this veggie cream cheese in the refrigerator for up to 1 week. Or, you can freeze it! Freeze in dollops on a baking sheet, then when they’re solid transfer to a sealed container. You can drop the dollops right into lunch boxes to use with carrot sticks! (Thanks to our friend Sarah for the idea on this one!)

More healthy snacks

Need more snack ideas? Here are a few more healthy homemade snack ideas:

This vegetable cream cheese recipe is…

Vegetarian and gluten-free.

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Veggie Cream Cheese

Veggie Cream Cheese

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5 from 2 reviews

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


This homemade veggie cream cheese makes a next-level dip and spread! Whiz it up with fresh vegetables and seasonings.


  • 1 medium carrot or 1/2 large
  • 1/4 red bell pepper
  • 2 green onions
  • 8 ounces cream cheese, softened
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • ¼ 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 ¼ 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 ⅛ 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).


Adapted from The Kitchn

*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: Dip/Spread
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Sherrylyn says:

    This is delicious – and so easy to make! Thank you.

  2. Traci Darby says:

    I was so happy to find this recipe since I’ve been unable to find an organic veggie cream cheese locally. This was so easy to make, and I was able to use any cream cheese I wanted. I almost couldn’t stop eating it by itself! I finally decided to share it with a bagel.

  3. Sonja Overhiser says:

    Let us know if you have any questions!