Veggie Cream Cheese
This homemade veggie cream cheese tastes just like the bagel shop version. Mix softened cream cheese with finely chopped carrot, red pepper, green onion, and fresh dill for a creamy, crunchy spread ready in 10 minutes.
Equipment
- Medium mixing bowl
- Vegetable peeler
- Chef's Knife
- Cutting board
- Spoon or rubber spatula
Ingredients
- 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
- Place softened cream cheese in a medium bowl.
- Add the red bell pepper, scallions, carrot, radish, and dill (if using).
- Mix until evenly combined.
- Chill for 30 minutes before serving for the best flavor.
Notes
Storage: Store covered in the refrigerator for up to 5 days and stir before serving.
Nutrition
Calories: 138kcalCarbohydrates: 3.4gProtein: 2.5gTotal Fat: 13gSaturated Fat: 7.6gCholesterol: 38.2mgSodium: 125.5mgPotassium: 98.2mgFiber: 0.5gSugar: 2.1g
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