Making homemade garden veggie cream cheese is an easy way to use up leftover vegetables from your vegetable drawer. The recipe yields one and a half cups of cream cheese, perfect for spreading on a bagel for breakfast or a sandwich for lunch. You can even serve it as a snack on a bagel chip. You can vary the amount of vegetables to suit your tastes. Alternatively, you can use store-bought cream cheese and add your own vegetables.
Garden vegetable cream cheese made in Philadelphia is made with fresh milk and cream, and is a great way to enjoy fresh vegetables as a dip. Made without any artificial flavors or preservatives, this spread is great for spreading on crackers or bagel toast and is an ideal addition to a spring brunch. It is also available in resealable tubs, which is a great way to use up a tub of Philadelphia garden veggie cream cheese.
This creamy spread is made with 6 pantry staples. The ingredients for vegetable cream cheese are 8 ounces of softened cream cheese, minced carrots, red bell peppers, celery, and 1 tbsp each of fresh chopped parsley and dried dill. You can also use everything bagel seasoning instead of onion powder. This flavored spread can be stored in an airtight container for up to a week.