Veggie Cream Cheese by tinsuf

Prep: 15 minutes
Chill (optional): 30 minutes
Servings: ~8

🧀 Ingredients

• 8 oz (225 g) cream cheese, softened

• ¼ cup sour cream (optional — for extra creaminess)

• 2 tbsp milk (adjust for spread consistency)

• ¼ cup finely chopped red bell pepper

• ¼ cup finely chopped green bell pepper

• 2 tbsp finely chopped chives or green onion

• 2 tbsp finely chopped carrots (optional but classic)

• 1–2 tbsp fresh parsley (chopped)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

• Optional sprinkle of paprika or crushed red pepper for color

👩‍🍳 Instructions

1. Soften the base
   Place the cream cheese at room temperature or microwave 10–15 seconds to soften.

2. Mix the base
   In a bowl, combine softened cream cheese, sour cream, and milk.
   Beat until smooth and creamy.

3. Add veggies
   Stir in bell peppers, chives (or green onion), carrots, and parsley.

4. Season
   Add garlic powder, onion powder, salt, and pepper.
   Mix thoroughly until evenly combined.

5. Adjust texture
   Add a little extra milk (1–2 tsp at a time) if you want a looser spread.

6. Chill (optional but better)
   Cover and refrigerate 30 minutes before serving — flavors meld beautifully.

🍽️ How to Serve

✔ On crackers
✔ With sliced baguette or toast points
✔ As a veggie dip for carrots, celery, cucumbers
✔ Spread on sandwiches or wraps

🧡 Tips for Best Flavor

🌿 Use fresh herbs — they brighten the spread.
🥕 Finely chop veggies so they don’t overpower the smooth texture.
🧂 Taste before serving — a little extra salt or lemon juice can elevate it.
🧀 Optional add‑ins: diced olives, roasted red peppers, sun‑dried tomatoes, or a dash of hot sauce.