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Garden Vegetable Spread

A vibrant and creamy spread made with fresh vegetables, perfect for any occasion.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 2 pieces Bell Peppers, any color Sweet and crisp, forming the base of the spread.
  • 1 medium Cucumber Adds a delightful crunch.
  • 2 pieces Carrots, shredded Provides a wonderful texture.
Creamy Base
  • 8 oz Cream Cheese, softened Can substitute with vegan cream cheese for a dairy-free option.
  • 1/2 cup Greek Yogurt Swap with dairy-free yogurt if needed.
Flavor Enhancers
  • 2 cloves Garlic, minced Adds warmth and depth of flavor.
  • 1/4 cup Fresh Herbs (such as dill or parsley) Brightens the spread.
  • to taste Salt and Pepper Essential for enhancing flavors.

Method
 

Preparation
  1. Wash your veggies thoroughly. Dice the bell peppers, slice the cucumber, and shred the carrots.
  2. In a mixing bowl, combine the softened cream cheese and Greek yogurt, blending until smooth.
  3. Stir in the minced garlic and fresh herbs, allowing the aromas to envelop you.
  4. Gently fold in the diced bell peppers, cucumbers, and shredded carrots until evenly distributed.
  5. Sprinkle in salt and pepper to taste, adjusting as necessary.
  6. For best flavor, refrigerate the spread for about 30 minutes before serving.

Notes

Can be stored in an airtight container for up to 5 days. This spread can also be frozen for up to 3 months.