Veggie Cream Cheese
A creamy, flavor-packed spread with fresh vegetables and ranch seasoning, perfect for bagels and snacks.
Servings: 8 servings
Equipment
- Mixing Bowl
- Spatula
Ingredients
Ingredients
- 16 ounces Cream Cheese, room temperature (2 8-ounce packages)
- 1 packet Ranch Seasoning Mix
- 1 medium Carrot, peeled and finely diced
- 1/3 cup Red Bell Pepper, finely diced
- 1/2 cup Broccoli Florets, finely chopped
- 2 pieces Green Onions, finely chopped
Instructions
- Let the cream cheese sit at room temperature for about 30 minutes until soft. This makes mixing easy and prevents lumps!
- In a large bowl, add the softened cream cheese and ranch seasoning mix. Beat together using a hand mixer or sturdy spatula until completely smooth and fluffy.
- Next, fold in the diced carrot, bell pepper, chopped broccoli, and green onions. Stir gently to evenly distribute the veggies without mashing them.
- Taste and adjust seasoning if needed. If you’d like it extra creamy, add 1-2 tablespoons of milk or sour cream.
- Transfer to a serving bowl, cover, and chill for 1 hour for the flavors to blend (if you have the patience!).
- Serve with bagels, crackers, or fresh veggies—or just eat it right off the spoon!
Notes
Store any leftover Veggie Cream Cheese in an airtight container in the refrigerator for up to 5 days. If making ahead, keep it tightly covered until ready to serve; the flavors actually deepen over time!