Veggie Cream Cheese Spread

Veggie Cream Cheese Spread Recipe

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Cindy McDonald


Made this recipe for a High Tea at our church several years ago. Many asked for the recipe and a woman made a contribution to the Childrens Ministry for the remaining tub of spread! lol. This IS delicious... on crackers,bagels,english muffins, veggies, ummm even right out of the bowl! Please dont skip any steps or you'll get a very soggy version. Can make this low fat as well. Enjoy, and let me hear from you either way.


★★★★★ 1 vote

6 to 10
45 Min


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16 oz
(2 blocks) cream cheese, room temperature
1/2 c
minced green onions
2 tsp
minced fresh garlic
1 small
green bell pepper,finely chopped
1 Tbsp
parsley, finely chopped
1/2 c
baby carrots, finely chopped
1 large
cucumber,seeded and finely chopped
2 tsp
ice water, to cover the vegetables

How to Make Veggie Cream Cheese Spread


  • 1Wash the veggies,minus the garlic and cream cheese, and put them in for a dice in the food processor. When they are all finely minced, scoop them into a large mixing bowl.Cover the mixture with ice water and stir in the salt. Cover the bowl with a plate or plastic wrap and let it sit for a half hour. Meanwhile, place the cream cheese in the food processor and blend til softened and spreadable. Set aside.
  • 2Drain the vegetables well, preferably in a collander and then squeeze the remaining water out in a clean dish cloth. This is essential to achieve a good consistancy. Add the veggies to the cream cheese in the food processor, and then the garlic. Blend for 7 seconds on med speed(or blend button) and taste to see if it needs any more salt. Usually doesnt, but add as you wish. Can even spice it up if you wish with hot sauce or hot peppers, but I find it tends to take away the wonderful veggie flavors in the mild cheese.
  • 3Spread on crackers,toasted english muffins or ,my favorite, toasted bagels. Even good with veggies. Can use low fat cream cheese but the no-fat tends to be too sweet. Your choice.

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