Garden Vegetable Spread (Printable)
Creamy garden vegetable spread with cucumber, bell pepper, carrot and herbs—ideal for crackers, sandwiches, or dip.
# Ingredient List:
→ Fresh Vegetables
01 - 1 cup finely diced seeded cucumber
02 - 1 cup finely diced red bell pepper
03 - 1/2 cup grated carrot
04 - 1/2 cup diced celery
05 - 2 green onions, thinly sliced
→ Dairy
06 - 8 oz cream cheese, softened to room temperature
07 - 1/2 cup Greek yogurt or sour cream
→ Seasonings
08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon fresh dill, chopped (optional)
10 - 1 clove garlic, minced
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper
13 - 1 to 2 teaspoons fresh lemon juice
# Steps:
01 - Seed and finely dice the cucumber. Dice the red bell pepper, grate the carrot, dice the celery, and thinly slice the green onions. Combine all prepared vegetables in a medium mixing bowl and set aside.
02 - In a large bowl, beat the softened cream cheese with a spatula or hand mixer until smooth and free of lumps. Add the Greek yogurt or sour cream and continue mixing until fully incorporated and creamy.
03 - Stir the minced garlic, lemon juice, salt, pepper, chopped parsley, and dill into the cream cheese mixture until evenly distributed.
04 - Add the combined vegetable mixture to the seasoned cream cheese base. Fold gently using a spatula until all vegetables are evenly coated and distributed throughout.
05 - Taste the spread and adjust salt, pepper, or lemon juice as needed to balance the flavor.
06 - Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with crackers, toasted bread, or fresh vegetable sticks.
# Expert Tips:
01 -
- It takes fifteen minutes from cutting board to table and tastes like something you labored over for hours.
- The crunch of fresh vegetables folded into creamy cheese works as a dip, a spread, or eaten secretly standing over the kitchen sink.
02 -
- Salting the cucumber and letting it drain for five minutes before mixing prevents a watery pool from forming at the bottom of your bowl.
- Refrigerating the full thirty minutes is not optional because the garlic and dill need time to bloom into the cream cheese.
03 -
- Dice every vegetable as small as you possibly can because the spread is easiest to eat when the pieces disappear into each bite.
- Use the flat side of your knife to smash the garlic into a paste before mincing so no one bites into a harsh chunk.