Garden Veggie Cream Cheese Spread
There’s something deeply satisfying about taking something simple and making it better without making it complicated.
This vegetable cream cheese is exactly that. Creamy, smooth cream cheese gets blended with finely chopped carrots, scallions, radish, celery, and just enough garlic and heat to keep things interesting. It’s fresh, savory, and balanced — not overloaded, not fussy.
Letting it rest in the refrigerator for 24 hours is the real trick. The vegetables soften slightly, the garlic mellows, and everything settles into one cohesive, flavorful spread.
It’s perfect on toasted bagels, layered into sandwiches, spooned onto crackers, or served alongside crisp vegetables for a quick snack board. If you’re building a brunch spread, this pairs beautifully with:
- Ham & Cheese Breakfast Casserole
- Cheesy Mashed Potatoes (for a savory comfort side)
- Cozy Chicken Pot Pie with a Flaky Crust (weekend comfort done right)
- Easy Coconut Chicken Curry (One-Pan, 30 Minutes) (for something really bold and warming)
With simple ingredients. Clean flavors. A reminder that good food doesn’t need to be complicated.
Savor the process, and thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Vegetable Cream Cheese
Ingredients
- 1 8 ounce package cream cheese, softened
- 2 tablespoons finely chopped carrots
- 1 tablespoon finely chopped scallion, white part
- 1 large radish, finely chopped
- 2 inch piece of celery, finely chopped
- 1 clove of garlic
- 1/8 teaspoon pepper
- 1/8 teaspoon salt, don't skip this
- 1 dash hot pepper sauce
Equipment
Instructions
- Place the cheese in the mixer or food processor, at medium speed and blend cheese to a creamy stage. Add additional ingredients and blend on low till fully mixed.
- Scrape out of mixer bowl with a spatula and store in a covered bowl in refrigerator for 24 hours for the flavors to mingle.
- Serve on toasted bagels, toast, with crudites or crackers, etc.
