Vegetable Cream Cheese
This veggie cream cheese is loaded with fresh produce and is so simple to make! Spread it on a bagel or use as a dip with bread, crackers or fresh cut veggies. For best results chill 2 hours before serving.
Prep Time15 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Dip
Cuisine: American
Diet: Vegetarian
Servings: 8
Calories: 107kcal
- 8 ounces Cream Cheese Softened and cut into chunks
- ½ Cup Diced Carrots 1-2 depending on size
- ½ Cup Diced Celery 2-3 depending on size
- ¼ Cup Diced Red Onion About ¼ of an onion
- ¼ Cup Parsley Leaves Packed
- ½ teaspoon Sea Salt Add more as needed
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
About 30 minutes before making, take out the cream cheese and allow it to slightly soften.
Start off by dicing the carrots, celery, parsley and red onion and place in a food processor.
Pulse until the veggies are minced into fine pieces.
Add in the cream cheese chunks, salt, onion powder and garlic powder.
Continue to pulse until the cream cheese is fully incorporated. Taste and add more salt if needed.
Transfer to a bowl, cover and chill in the refrigerator for 2 hours before serving.
Note: For best flavor chill 2 hours up to overnight. While this dip can be served right away, chilling will give it more flavor.
Storage
Store this cream cheese dip in an air tight container in the refrigerator up to a week.
Cream cheese does not freeze well and could change the consistency and texture.
Calories: 107kcal | Carbohydrates: 3g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 246mg | Potassium: 100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1904IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 0.2mg