Veggie Cream Cheese Spread Recipes

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VEGGIE CREAM CHEESE



Veggie Cream Cheese image

This Homemade Veggie Cream Cheese recipe is smooth, super creamy, and loaded with summer veggies like carrots, celery, and scallions. Schmeared on your favorite bagel or english muffin, this is the perfect way to start your day!

Provided by Kelley Simmons

Categories     Appetizer     Breakfast     Snack

Time 10m

Number Of Ingredients 9

8 ounces cream cheese, softened
1 tbsp scallions
1 tbsp carrots, minced
1 tbsp celery, minced
1 tbsp red bell pepper, minced
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh parsley, finely chopped
1/2 tsp dried dill

Steps:

  • Add all of the ingredients to a small bowl and mix until combined.
  • Store in the refrigerator for up to a week and enjoy!

Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 62 mg, Sodium 188 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

VEGGIE CREAM CHEESE SPREAD



Veggie Cream Cheese Spread image

This is a homemade version of the veggie cream cheese spreads you can buy in the grocery store (Philadelphia, to be specific!), and I love its delicio

Categories     main dish     snack

Time 15m

Yield 16 servings

Number Of Ingredients 9

3 packages (8 Ounces Each) Cream Cheese, Slightly Softened
6 whole Green Onions, Sliced
1 whole Large Carrot, Peeled And Finely Diced
1 stalk Celery, Finely Diced
1/2 whole Red Bell Pepper, Finely Diced
1/4 c. Finely Diced Red Onion
1 tbsp. Chopped Chives (more To Taste)
1 tbsp. Chopped Dill (more To Taste)
1 clove Garlic, Peeled

Steps:

  • Combine the cream cheese with all the other ingredients in the bowl of a food processor. Pulse until the mixture reaches the consistency you want: it can be chunky, with larger pieces of the veggies, or you can keep going until it's very mixed together. Transfer the spread to a container and store, covered in plastic wrap, in the fridge. Serve cold with crackers, crostini, bagels, or use as a spread on a veggie sandwich.Note: Add more or less of any veggie/herb you'd like!

ROASTED VEGETABLE SPREAD



Roasted Vegetable Spread image

Provided by Alton Brown

Categories     appetizer

Time 1h

Yield 1 3/4 cups spread

Number Of Ingredients 9

1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving

Steps:

  • Preheat oven to 400 degrees F.
  • Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
  • Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
  • Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

INA GARTEN'S VEGETABLE CREAM CHEESE SPREAD



Ina Garten's Vegetable Cream Cheese Spread image

This is a recipe adapted from The Barefoot Contessa's Smoked Salmon and Vegetable Cream Cheese Bagels. Also makes a great spread for crackers and sandwiches.

Provided by commercesd

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

16 ounces cream cheese, at room temperature
2 tablespoons scallions, whole, minced
2 tablespoons carrots, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons radishes, finely chopped or 2 radishes

Steps:

  • Place all ingredients in a bowl and mix gently, until just incorporated.
  • Add salt and pepper to taste.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 392.3, Fat 38.9, SaturatedFat 21.9, Cholesterol 125, Sodium 372.3, Carbohydrate 5.5, Fiber 0.3, Sugar 4, Protein 6.9

GARDEN VEGETABLE SPREAD



Garden Vegetable Spread image

For a tempting dip or spread, try this fresh-tasting version suggested by field editor Jan Woodall of Indianapolis, IN. "It's chock-full of crunchy garden vegetables," Jan notes.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3 cups.

Number Of Ingredients 8

1 carton (8 ounces) fat-free spreadable cream cheese
1/2 cup finely chopped green pepper
2 celery ribs, finely chopped
2 medium carrots, finely chopped
6 radishes, finely chopped
4 teaspoons finely chopped onion
1 teaspoon dill weed
Snack toast and/or pita bread

Steps:

  • In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.

Nutrition Facts : Calories 14 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.

VEGGIE CHEESE SPREAD



Veggie Cheese Spread image

This easy cheese spread is one of my family's favorite snacks. To make it a bit fancier, sprinkle tiny shrimp over the seafood sauce. It can be made ahead of time and is an ideal addition to an appetizer table. -Sue Fraser, Grande Prairie, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 6-1/4 cups.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup seafood cocktail sauce
2 cups shredded part-skim mozzarella cheese
1 medium green pepper, chopped
3 green onions, chopped
1 medium tomato, chopped
Assorted crackers or tortilla chips

Steps:

  • In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread onto a serving plate; top with seafood sauce. Sprinkle with half of the cheese and vegetables; repeat layers. , Cover and chill until serving. Serve with crackers or tortilla chips.

Nutrition Facts : Calories 90 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 149mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

CREAMY VEGETABLE SPREAD ON WHOLE-WHEAT BAGELS



Creamy Vegetable Spread on Whole-Wheat Bagels image

Reduced-fat cream cheese is as indulgent as regular when brightened with a rainbow of veggies; whole-wheat bagels supply long-lasting energy.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 cups

Number Of Ingredients 7

1 package (8 ounces) reduced-fat cream cheese
1 medium carrot, grated or finely chopped
1 red bell pepper (ribs and seeds removed), finely chopped
1 scallion, thinly sliced
2 tablespoons chopped fresh parsley
Coarse salt and ground pepper
Small whole-wheat bagels, split and toasted, for serving

Steps:

  • In a medium bowl, stir together cream cheese, carrot, bell pepper, scallion, and parsley; season with salt and pepper. Spread bagel halves with vegetable spread, and serve. (Store remaining spread in an airtight container up to 5 days.)

VEGGIE CREAM CHEESE SANDWICH SPREAD



Veggie Cream Cheese Sandwich Spread image

Yummy and creamy, with a hint of garlic, this sandwich filling is especially delicious when served on health nut bread. Doesn't last long, and doesn't keep over a week. Dare ya to make it last that long!

Provided by Aunt Yaya

Categories     Lunch/Snacks

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages light cream cheese
3 finely minced garlic cloves, pressed
1 medium red bell pepper, cut into chunks
3 medium cucumbers, peeled, seeded and chunked
2 medium carrots, cleaned and cut into chunks
1/4 cup minced green onion
2 tablespoons Hellmanns Mayonnaise (no substitute)
salt

Steps:

  • Prepare vegetables and put all of them except the onion and garlic into a large food processer. Add the cream cheese, mayo, garlic and onion and blend until creamyand the veggies are finely minced. Make sure the veggies are dry-to-touch (no extra moisture in the recipe) when you add them to the food processer. Chill until serving. Any of the health nut breads or a whole grain with nuts are delicious with this spread.

Nutrition Facts : Calories 153.2, Fat 11.8, SaturatedFat 6.9, Cholesterol 35.2, Sodium 212.9, Carbohydrate 7.7, Fiber 1.1, Sugar 2.8, Protein 5.5

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