Got it! Here’s a simple, tasty recipe for homemade vegetable cream cheese spread using Philadelphia Original Cream Cheese as the base. This is perfect for sandwiches, crackers, or as a dip.
Homemade Vegetable Cream Cheese Spread
Ingredients
- 1 full box of Philadelphia Original Cream Cheese (8 oz / 225 g), softened
- 1 small carrot, finely grated
- 1 small cucumber, peeled and finely chopped or grated
- 2–3 spring onions or chives, finely chopped
- ½ red bell pepper, finely chopped (optional for color & sweetness)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Optional: a pinch of garlic powder or dill for extra flavor
Instructions
- Soften the cream cheese
- Let it sit at room temperature for 10–15 minutes, or microwave for 10–15 seconds until soft.
- Prepare the vegetables
- Grate or finely chop all vegetables. Pat them dry with a paper towel if too watery.
- Mix together
- In a bowl, combine the cream cheese, grated carrot, cucumber, bell pepper, and spring onions.
- Add lemon juice, salt, pepper, and any optional seasonings.
- Stir until smooth
- Mix well until the vegetables are evenly distributed.
- Taste and adjust seasoning if needed.
- Chill and serve
- For best flavor, cover and refrigerate for 30 minutes before serving.
- Spread on toast, bagels, crackers, or use as a veggie dip.
Tips
- Texture: If you want it extra smooth, pulse the mixture briefly in a food processor.
- Storage: Keeps in the fridge for up to 5 days in an airtight container.
- Variations: Add roasted red peppers, sun-dried tomatoes, or fresh herbs like parsley or dill.
If you want, I can also give a super creamy, ultra-fluffy version that tastes like it came from a deli — still using just one box of Philadelphia cream cheese.
Do you want me to share that version?
