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Homemade Veggie Cream Cheese recipe photo

Veggie Cream Cheese

This Veggie Cream Cheese is a game-changer! Creamy, flavorful, and packed with fresh veggies, it’s perfect for bagels or as a dip.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dip, Spread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces cream cheese (2 packages, room temperature)
  • 1 packet ranch seasoning mix (1 ounce)
  • 1 medium carrot (peeled and finely diced)
  • ½ cup red bell pepper (finely diced)
  • ½ cup broccoli (finely chopped)
  • 2 green onions (finely chopped)

Equipment

  • Mixing Bowl
  • Spatula
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Begin by placing the room temperature cream cheese in a large mixing bowl. Make sure it’s softened to ensure easy mixing.
  2. Sprinkle the ranch seasoning mix over the cream cheese. Using a spatula, mix it in until fully combined and smooth.
  3. Finely dice the carrot, red bell pepper, and chop the broccoli and green onions. The smaller the pieces, the better they will incorporate into the cream cheese.
  4. Add the diced vegetables to the cream cheese mixture. Gently fold everything together until the vegetables are evenly distributed throughout the cream cheese.
  5. Give your Veggie Cream Cheese a taste. If you desire more flavor, feel free to add more ranch seasoning or a pinch of salt.
  6. Transfer the Veggie Cream Cheese to an airtight container and refrigerate for at least one hour. This will allow the flavors to meld beautifully.

Notes

  • Ensure the cream cheese is at room temperature to make mixing easier.
  • Dice the vegetables as finely as possible for even distribution.
  • Let the Veggie Cream Cheese chill for at least an hour to enhance the flavor.
  • Serve with a variety of dippers such as bagels, crackers, or fresh veggies.