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Veggie Cream Cheese

Veggie Cream Cheese
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5 from 2 reviews

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

Ingredients

Scale
  • 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
  • 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)*

Instructions

  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).

Notes

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.