Creamy Herbed Veggie Cheese Spread
Necessary ingredients
200 g cream cheese, softened
2 tbsp mayonnaise or thick yogurt
3 tbsp finely diced bell peppers
2 tbsp finely chopped parsley
1 tbsp very finely chopped onion or green onion
1/2 tsp salt
1/4 tsp black pepper
1 small garlic clove, grated or minced
1 tsp lemon juice
Method
Add the softened cream cheese to a bowl. Mix in the mayonnaise or yogurt until smooth and fluffy. Add garlic, lemon juice, salt, and black pepper. Stir in the finely diced bell peppers. Add parsley and onion/green onion.
Mix everything well until evenly combined.
Chill for 20–30 minutes so the flavors blend.
Serve as a spread for bread, crackers, toast, or sandwiches.
Tips
Chop the vegetables very finely so the spread stays smooth.
Add a little chili if you want it spicy.
Keep it in a sealed jar in the fridge for up to 3 days.
It works well as a sandwich filling too.
Q/A about the recipeQ: Can I make it without mayonnaise?
Yes, use thick yogurt instead.Q: Can I use different herbs?
Yes, cilantro, dill, or chives work well.Q: Why should the cream cheese be softened?
It mixes more easily and gives a smooth texture.Q: Can I make it ahead of time?
Yes, making it a few hours earlier actually improves the flavor.Q: What can I serve it with?
Crackers, toasted bread, veggie sticks, wraps, or sandwiches.Q: Can I make it lighter?
Yes, use low-fat cream cheese and yogurt instead of mayonnaise.Q: How do I make it more colorful like the picture?
Use red, yellow, and orange bell peppers finely diced.Q: Can I blend it completely smooth?
Yes, but leave a few chopped veggies for texture if you like.