Garden Fresh Veggie Cream Cheese Spread
Prep time: 10 mins | Total time: 10 mins | Yields: ~2 cups
Ingredients
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16 ounces Cream cheese (softened to room temperature)
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1 packet (1 ounce) Ranch seasoning mix
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1/2 cup Broccoli (very finely chopped/minced)
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1/4 cup Red bell pepper (finely diced, for color and crunch)
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1/4 cup Carrots (shredded or finely minced)
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2 tbsp Green onions or chives (thinly sliced)
Detailed Instructions
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Prep the Veggies: Wash and dry your vegetables thoroughly. The key to a great spread is a fine dice—chop the broccoli, bell pepper, and carrots into very small, uniform pieces. This ensures you get a bit of “garden crunch” in every single bite.
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Soften the Base: In a medium mixing bowl, add the softened cream cheese. Using a hand mixer on medium speed (or a sturdy spatula), whip the cream cheese for 1–2 minutes until it is light, airy, and easy to spread.
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Season: Sprinkle the ranch seasoning packet over the whipped cream cheese. Fold it in gently until the seasoning is evenly distributed throughout the base.
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Fold in the Garden: Add the chopped broccoli, peppers, carrots, and green onions. Use a spatula to fold the vegetables into the cream cheese until they are well incorporated.
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Let the Flavors Marry: While you can serve this immediately, the flavor is even better if you cover the bowl and let it chill in the refrigerator for at least 30 minutes. This allows the dry seasonings to hydrate and the veggie flavors to blend.
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Serve: Spread generously over toasted bagels, use it as a filling for tortilla wraps, or serve it in a bowl as a dip for crackers and fresh cucumber slices.
Why this recipe is a keeper:
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Customizable: Feel free to swap the broccoli for spinach or add a little diced jalapeño if you like a bit of warmth.
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Make-Ahead Friendly: This stays fresh and delicious in an airtight container in the fridge for up to 5 days.
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Crowd Pleaser: It’s an easy, colorful addition to any brunch spread or party platter.