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