Veggie Cream Cheese
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Veggie Cream Cheese
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Perfect for spreading on bagels, spreading on sandwiches and wraps, or using as a dip, this flavorful veggie cream cheese is packed with ranch seasoning and your favorite fresh vegetables.
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Ingredients
- 16 ounces cream cheese room temperature (2 8-ounce packages)
- 1 packet ranch seasoning mix 1 ounce
- 1 medium carrot peeled and finely diced
- ⅓ cup finely diced red bell pepper
- ½ cup finely chopped broccoli
- 2 green onions finely chopped
Instructions
- In a large bowl with an electric mixer, beat the cream cheese on medium speed for about 3 minutes. Add in the packet of ranch seasoning mix and beat for an additional minute.
- Use a rubber spatula to thoroughly incorporate the vegetables into the cream cheese. Cover and refrigerate for at least a few hours.
Notes
- The measurements and types of vegetables that you use are completely up to you. These measurements and vegetables are just what we prefer.
- Full fat and reduced fat cream cheese work great in this recipe.
- Feel free to use 3 tablespoons of homemade ranch seasoning in place of the store-bought ranch mix.
- We love this spread on toasted everything bagels, served with pretzels and raw vegetables or as a spread in wraps.
- Store in an airtight container in the refrigerator for 4-5 days.
- Makes about 3 cups.
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