Garden Vegetable Spread (Printable version)
Creamy garden vegetable spread with cucumber, bell pepper, carrot and herbs. Ready in 15 minutes, chilled.
# What You'll Need:
→ Fresh Vegetables
01 - 1 cup finely diced cucumber, seeded and peeled
02 - 1 cup finely diced red bell pepper
03 - 1/2 cup grated carrot
04 - 1/2 cup finely 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, finely chopped
09 - 1 tablespoon fresh dill, finely 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
# How to Prepare:
01 - Seed and peel the cucumber, then finely dice it. Dice the red bell pepper and celery, grate the carrot, 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 blending until fully incorporated and creamy.
03 - Stir the minced garlic, lemon juice, kosher salt, black pepper, chopped parsley, and dill into the cream cheese base until evenly distributed.
04 - Add the prepared 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 flavors.
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 advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you get more time outside where you belong.
- The crunch of fresh vegetables folded into something creamy makes it impossible to stop eating.
- It works as a dip, a sandwich spread, or something you eat standing over the counter with a spoon.
02 -
- If you skip the chilling step the spread tastes flat and disjointed, those 30 minutes in the fridge are where the real magic happens.
- Wet vegetables are the enemy of a creamy spread, so pat the diced cucumber dry with a paper towel before folding it in or you will end up with a watery puddle.
03 -
- Dice every vegetable as small and uniform as you can manage, tiny even pieces make the spread easier to scoop and much more pleasant to eat.
- If your cream cheese is stubborn and cold, microwave it in ten second bursts rather than trying to force it smooth, patience here saves you from a lumpy spread.