This post may contain affiliate links. Please read our disclosure policy.
A fresh, creamy garden veggie (vegetable) cream cheese spread that’s easy to make, and perfect for bagels, crackers or sandwiches.
Pin this now to save it for later
Pin It NowMake Garden Vegetable Cream Cheese at Home!
Breaking news: from here on out, any bagel that I make needs to be slathered with this homemade garden vegetable cream cheese because it’s incredible.
It’s creamy, full of flavor, and packed with colorful veggies. The best part? It’s ridiculously easy to make at home with just a handful of ingredients. Plus, you can customize it with your favorite veggies and herbs.
I’ve always been a Philadelphia Cream Cheese – Garden Vegetable kind of girl, and it’ll always be my go-to choice for store bought cream cheese, but this homemade version is simply delicious. I use it on bagels, turkey pinwheels, sandwiches and wraps. The options are endless!
Ready to make it? Below you’ll find everything you need to whip up your own garden veggie cream cheese at home.
Life is short. Eat good food!
❤️ Ashley
ingredients you’ll need
Only a few ingredients are needed to make homemade garden vegetable cream cheese spread at home. This recipe is versatile — feel free to add whatever veggies you have on hand and enjoy!
- Cream cheese – softened to room temperature so that it blends smoothly
- Milk – to thin out the cream cheese
- carrots
- red bell pepper
- cucumber – squeeze out the excess liquid
- green onion
- salt and black pepper
Fresh herbs are a delicious addition! Try adding fresh dill or parsley for extra flavor!
Tip
Finely chop the vegetables. Smaller peaces make it easier to spread and allow for better flavor distribution!
how to make veggie cream cheese
Here is a brief overview of how to make veggies cream cheese. The full written instructions including ingredient amounts are in the comments below.
- Prepare the cream cheese base – be sure to begin with softened cream cheese. I like to allow the cream cheese to sit at room temp for 20 minutes or so before making this recipe.
- Add the vegetables – you’ll need about 2 tablespoons of each vegetable, finely chopped.
- Season – add a pinch of salt and black pepper.
- Adjust texture (optional): if you prefer a cream cheese with finer vegetables, transfer the mixture to a food processor or blender and pulse just a few times to get your desired consistency.
- Chill and serve – I recommend refrigerating for at least 30 minutes to allow all of the f flavors to come together
serving veggie cream cheese
My favorite way to enjoy this veggie cream cheese is to slather it on a toasted bagel or add it to my turkey wraps or pinwheels but there are so many ways to enjoy this!
- bagels
- sandwiches, wraps
- pinwheels
- as a dip – with crackers, pretzel sticks or veggies
Tips and Tricks
- Mix it up: feel free to swap in your favorite vegetables – finely chopped zucchini, cherry tomatoes, or even roasted red peppers!
- Add herbs: dill, parsley, basil are all great options!
- Texture: do you want a smoother consistency? Pulse the mixture into your food processor or blender.
- Consistency: add a little milk to thin out the cream cheese spread if it’s too thick.
- Storage: store in an airtight container in the fridge for up to 5 days.
Homemade veggie cream cheese is one of those simple recipes that feels a little extra special, even though it only takes a few minutes to make! It’s colorful, flavorful, and a great way to add some freshness to your bagels, sandwiches or snacks. Enjoy!
Homemade Veggie Cream Cheese Spread
Ingredients
- 1 8-ounce package cream cheese, softened to room temperature
- 1 tablespoon milk
- 2 tablespoons finely chopped carrots
- 2 tablespoons finely chopped green bell pepper
- 2 tablespoons finely chopped cucumber squeezed to remove excess liquid
- 2 tablespoons finely chopped red bell pepper
- Pinch of salt
- Pinch of black pepper
Instructions
- Prepare the cream cheese base: In a large mixing bowl, add 8 ounces of softened cream cheese and 1 tablespoon of milk. Use a hand mixer or a spoon to stir until smooth and creamy.
- Add the vegetables: Stir in 2 tablespoons each of finely chopped carrots, green bell pepper, cucumber (drained), and red bell pepper.
- Season: Add a pinch of salt and a pinch of black pepper, then mix until everything is evenly combined.
- Adjust texture (optional): If you prefer your cream cheese with finer vegetables, transfer the mixture to a food processor or blender. Pulse just a few times until you reach your desired consistency.
- Chill and serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve on bagels, crackers, or as a dip for fresh vegetables.
More Dips and Spreads!
Try a few of my favorite dips and spreads:
