Very Veggie Cream Cheese

Sarah Faris
by Sarah Faris
16 ounces
15 min

Growing up in New York, Sunday mornings meant warm bagels from the local bagel shop with the works. Living in Florida, it's hard to find that same experience, but making this loaded veggie cream cheese gets me pretty close!

After searching long and hard, I finally located a good bagel in Miami. But the veggie cream cheese here just didn't cut it! I knew I had to make my own. The ingredient list is short and best of all you can chop up most the veggies in the food processor if you aren't in the mood to chop (just not the green onion).

Also, if you don't have bagels, this Very Veggie Cream Cheese is amazing on any kind of toast, and also makes a great dip for pretzel chips or crackers!

Recipe details
  • 16  ounces
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • 8 ounces of cream cheese, softened to room temperature
  • 1 medium carrot, peeled
  • 1 rib of celery
  • 1/2 medium bell pepper, seeded
  • 1 green onion, top only
  • 1/2 tsp Kosher salt

Finely dice carrot, celery, and bell pepper (can also use food processor). Thinly slice green onion top (I do not recommend food processor for this).
Using a wooden spoon, fold veggies into softened cream cheese and combine thoroughly, adding salt midway (this takes a little elbow grease, but it’s well worth it). Consume immediately or refrigerate until ready to eat.
Sarah Faris
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