Vegetable Cream Cheese Dip

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You might remember me mentioning my love of everything bagels a while ago; what I didn’t tell you is that my favorite way to enjoy them is spread with veggie cream cheese.  Such a perfect pair, those two; which is why when I recently made everything crackers (recipe coming soon!), the natural thing for me to make with them was this dip. 

In this recipe, you’re not limited to using the veggies I used; feel free to use whatever you like or have on hand.  (Try to stick with veggies that don’t give off too much water though, since they could add too much liquid to the dip.)  You can serve this dip with crackers, toasted bread, pita crisps, and/or crudités.  And I can say from experience that it is also fantastic on bagels.  :)

Vegetable Cream Cheese Dip

(Yield:  about 4 c)

12 oz Neufchael cheese (or cream cheese), at room temperature

1 c sour cream or Greek yogurt

1 tsp Worcestershire sauce

1 tsp soy sauce

1 medium-large carrot, peeled and finely shredded

1 c finely chopped fresh broccoli

1/3 medium red bell pepper, finely diced

1/3 medium red or sweet white onion, finely diced*

1/2 tsp salt and 1/8 tsp pepper (more or less to taste)

Combine all ingredients in a medium bowl; taste and season with additional salt and pepper as desired.  Refrigerate and serve chilled.

*To mellow out the flavor of the onion, after dicing, soak it for 15 minutes in cold water, then drain, pat dry, and proceed with the recipe.  Or if you prefer, you can use scallion or chive.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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