This fresh garden vegetable spread is light, creamy, and full of flavor. It’s perfect for spreading on crackers, toast, or sandwiches, and it makes a wonderful appetizer or snack. Made with simple vegetables and a smooth cream cheese base, it tastes just like something Nana would make straight from the garden.
Ingredients
Cream cheese, softened 8 ounces
Sour cream 1/2 cup
Carrot, finely grated 1/2 cup
Cucumber, seeded and finely chopped 1/2 cup
Green onion, finely chopped 1/4 cup
Red bell pepper, finely diced 1/4 cup
Fresh parsley or dill, finely chopped 2 tablespoons
Garlic powder 1/2 teaspoon
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Instructions
Step 1: Prepare the vegetables
Wash all vegetables thoroughly. Finely grate the carrot, seed and finely chop the cucumber, and dice the bell pepper and green onion very small. The finer the vegetables, the smoother and more spreadable the final texture will be.
Step 2: Make the creamy base
In a medium mixing bowl, add the softened cream cheese and sour cream. Mix with a spoon or hand mixer until smooth and creamy with no lumps.
Step 3: Add vegetables and seasoning
Add the grated carrot, chopped cucumber, green onion, bell pepper, and fresh herbs to the cream cheese mixture. Sprinkle in the garlic powder, salt, and black pepper.
Step 4: Mix thoroughly
Stir everything together until the vegetables are evenly distributed throughout the spread and the seasoning is well blended.
Step 5: Chill for best flavor
Cover the bowl and refrigerate for at least 1 hour. Chilling allows the flavors to blend and the spread to firm up slightly.
Step 6: Serve
Stir once more before serving. Serve chilled with crackers, sliced bread, bagels, pita chips, or fresh vegetables.
Tips
For extra flavor, add a squeeze of lemon juice or a pinch of paprika.
This spread keeps well in the refrigerator for up to 3 days in an airtight container.
It can also be used as a sandwich spread or a filling for wraps.
