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Garden Vegetable Cream Cheese

Garden Vegetable Cream Cheese

French Kiss Cook
Add fresh veggies, herbs, and Greek yogurt to cream cheese for the perfect dip or spread.
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Lunch
Cuisine American
Servings 4
Calories 256 kcal

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
  • ⅓ 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.

Nutrition

Calories: 256kcalCarbohydrates: 9gProtein: 7gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 64mgSodium: 960mgPotassium: 302mgFiber: 2gSugar: 5gVitamin A: 3691IUVitamin C: 29mgCalcium: 116mgIron: 1mg
Keyword cream cheese, dip, spread
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