Transform your lunch routine with a vibrant and flavorful Garden Vegetable Cream Cheese spread that’s as wholesome as it is delicious. Combine the creamy richness of Greek yogurt with the fresh, crisp flavors of garden vegetables, creating a versatile topping that’s perfect for bagels, crackers, or sandwiches.
Try out my Mushroom Tartine recipe for another delicious spread with veggies. For more delicious cold lunch ideas, my Pasta Salad with Kidney Beans is great to make ahead. If you are a fan of dill and pickles, then my Pierogi Salad is what you want to make for lunch!
Ingredients
Search your garden for fresh herbs and vegetables or use your favorite selection of vegetable from the produce section. Find below the list of ingredients I used to make this Garden Vegetable Cream Cheese.
- Cream Cheese (softened)
- Greek Yogurt
- Garlic Powder
- Salt
- Fresh Dill
- Dill Pickle "Juice"
- Dill Pickle
- Fresh Green Pepper
- Fresh Carrot
- Fresh Radishes
- Fresh Broccoli
See recipe card for quantities.
Instructions
Make this Garden Vegetable Cream Cheese recipe the day of, or make it in advance and store it in the refrigerator until ready to use as a dip of a spread.
Start by placing the block of cream cheese in a large microwave safe bowl. Place in the microwave for 30 seconds on high, so it becomes soft. Add the Greek yogurt to cream cheese and whisk until smooth.
Add the garlic powder, salt, chopped dill, and dill juice to the cream cheese mixture. Whish until smooth.
Dice up your vegetables very fine and add them to the cream cheese mixture.
Use a rubber spatula to fold all of the ingredients together. Cover the bowl with plastic wrap and place in the refrigerator until ready to serve or use.
Spread some of the Garden Vegetable Cream Cheese in a sandwich, use as a dip, or follow the next steps to make Veggie Cream Cheese Roll-Ups.
Spread ¾ cup of the cream cheese mixture on a large tortilla.
Roll up the wrap and use and use a serrated knife to cut into slices.
Substitutions
Make it your own by switching out the vegetables so that the entire family can fall in love with this recipe. Use any combination of very finely diced vegetable, as long as you have a total of 2 cups of veggie to add to the recipe.
- Vegetables - Replace any of the vegetables from the recipe with what you have on hand. Others veggie options may include; celery, green onion, red or orange bell pepper, spinach and or mushrooms.
- Pickle "Juice" - Substitute the Pickle brine with 1 tablespoon of Lemon Juice.
- Fresh Herbs - Use a combination of fresh herbs like oregano, basil, or parsley. You can also replace the fresh dill in the recipe with ½ teaspoon of dry dill.
Storage
Store the prepared Garden Vegetable Cream Cheese in an airtight container. Place in the refrigerator until ready to use. Keep any leftovers refrigerator for up to 2 days.
Recipe
Garden Vegetable Cream Cheese
Ingredients
- 250 grams Cream Cheese softened
- ½ cup Greek Yogurt
- 1 tablespoon Dill Pickle Juice
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Dill
- ? cup Dill Pickles very finely diced
- ½ cup Broccoli Florets very finely chopped
- ½ cup Green Bell Pepper very finely chopped
- ½ cup Carrots very finely chopped
- ½ cup Radish very finely chopped
Instructions
- Place the block of cream cheese in a large microwave safe bowl. Microwave on high for 30 seconds, so it becomes soft. Once soft, add the Greek yogurt to the cream cheese and whisk until smooth.
- Add the garlic powder, salt, dried dill, and dill juice to the cream cheese mixture. Whish until smooth.
- Add the finely diced vegetables to the cream cheese mixture and fold them in.
- Cover the bowl with plastic wrap and place in the refrigerator until ready to serve as a dip or use as a spread.
Really good. I did substitute dill pickle relish for the dill pickles and juice. For my personal taste I will cut salt to 1/2 tsp. I can see this being a new favorite for entertaining as a dip with crackers/pretzels or for making roll up sandwiches for a platter.