Homemade Garden Vegetable Spread

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Homemade Garden Vegetable Spread

This spread is a vibrant, crunchy upgrade to plain cream cheese. It’s best when made at least an hour in advance to let the flavors meld.

  • Prep time: 10 minutes

  • Yields: Approx. 2 cups

Ingredients

  • Cream Cheese: 2 (8 oz) packages, softened to room temperature

  • Carrots: ¼ cup, roughly chopped (before processing)

  • Celery: ½ cup, roughly chopped (before processing)

  • Green Onions: 2 stalks, chopped

  • Salt: ½ teaspoon

  • Garlic Powder: ½ teaspoon

  • Onion Powder: ¼ teaspoon

Instructions

  1. Prep the Vegetables: Place the chopped carrots, celery, and green onions into a food processor. Pulse 4–6 times. You are looking for very small, uniform bits. Be careful not to over-process, or the vegetables will release too much water and turn into a “slush.”

  2. Combine: In a medium mixing bowl, add the softened cream cheese. Fold in the pulsed vegetables and the dry seasonings (salt, garlic powder, and onion powder).

  3. Mix: Using a sturdy spatula or a hand mixer on low speed, blend until the vegetables are evenly distributed throughout the cream cheese.

  4. Chill and Serve: Transfer to a serving bowl. Cover and refrigerate for at least 30 minutes before serving to allow the dried spices to hydrate and the flavors to develop.

Helpful Tips for Success

  • The “Water” Trick: If your vegetables seem very wet after pulsing, press them firmly between two paper towels before adding them to the cream cheese. This prevents the spread from becoming runny.

  • Softening: Make sure the cream cheese is truly at room temperature. If it’s too cold, you’ll end up with lumps that are hard to smooth out.

  • Storage: This will stay fresh in an airtight container in the refrigerator for up to 5 days.

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