Description
This homemade veggie cream cheese is a delightful, creamy spread that tastes just like the bagel shop version. Made by mixing softened cream cheese with finely chopped carrot, red bell pepper, green onions, radish, and fresh dill, it's a crunchy and flavorful addition to your breakfast or brunch, ready in just 10 minutes.
Ingredients
Veggie Cream Cheese Spread
- 8 ounces cream cheese, softened (1 brick)
- 3 tablespoons red bell pepper, finely chopped (about ½ pepper)
- 3 tablespoons scallions, chopped (about 3 green onions, white and light green parts plus a little of the dark green)
- 3 tablespoons grated carrot (about 1 small carrot, grated on the large holes of a box grater)
- 1 tablespoon radish, finely chopped (about ½ medium radish; watermelon radish or any kind)
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Prepare Cream Cheese: Place the softened cream cheese into a medium mixing bowl, ensuring it is soft enough to mix easily for a smooth texture.
- Add Vegetables: Add the finely chopped red bell pepper, scallions, grated carrot, chopped radish, and fresh dill if using to the bowl with cream cheese.
- Mix Ingredients: Thoroughly mix all ingredients using a spoon or rubber spatula until evenly combined, creating a creamy and crunchy spread.
- Chill: For the best flavor, cover and chill the mixture in the refrigerator for 30 minutes before serving.
Notes
- Storage: Store the veggie cream cheese covered in the refrigerator for up to 5 days. Stir well before serving to redistribute ingredients.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Brunch
- Method: No-Cook
- Cuisine: American