Vegetable Cream Cheese Dip Recipe

homemade vegetable cream cheese featured image

Vegetable Cream Cheese Dip Recipe

Once you try the homemade version, store-bought vegetable cream cheese dip will be a thing of the past! This recipe is quick to make and easy to customize. And bonus, you'll save money by making it at home.

Course Appetizer, Breakfast, Brunch, Condiments

Cuisine American

Keyword Garden Vegetable Cream Cheese, Garden Veggie Cream Cheese, Garden Veggie Cream Cheese Recipe, Vegetable Cream Cheese, Vegetable Cream Cheese Dip, Vegetable Cream Cheese Recipe, Vegetable Cream Cheese Spread, Veggie Cream Cheese, Veggie Cream Cheese Dip, Veggie Cream Cheese Spread

Prep Time 15

Cook Time 0

Servings servings

Calories 119kcal

Author Faith Gorsky

Ingredients

8 ounces cream cheese slightly softened but not warm
1/4 cup sour cream optional; see Notes
1 large clove garlic crushed
1/4 cup minced scallion
2 tablespoons minced dill
3 tablespoons minced red bell pepper
3 tablespoons minced green bell pepper
3 tablespoons minced yellow bell pepper
1/4 cup finely shredded carrot see Notes
1/2 teaspoon salt
1/8 teaspoon black pepper

US Customary - Metric

Instructions

Add everything to a large bowl and stir well to combine.
If you have the time, cover the bowl and pop it into the fridge to chill for 2 hours before serving so the dip can stiffen and the flavors can blend.

Notes

Storage: Store this dip in an airtight container in the fridge for up to 5 days.
Recipe Servings: This recipe makes about 4 to 6 servings if you’re using this as a dip, and about 8 to 12 servings if you’re using this as a spread (on bagels, sandwiches, etc.).
Nutrition Information: The nutritional information for this recipe was based on it making 8 servings.
Net Carbs: 2.6g per serving (based on this recipe making 8 servings)
Sour Cream: Adding sour cream thins out this dip a bit so it’s the perfect consistency for dipping pretzels, chips, or vegetable sticks. You can omit it or reduce it by half or a thicker dip or spread. Also note that the consistency will stiffen after being chilled; the photos show the consistency before chilling.
Carrots: Shredded carrot will stain the color of this dip to a light orange color. If you finely chop the carrot (instead of shredding it) or if you use store-bought pre-shredded carrot, it won’t stain the dip yellow as much. Another option is to pat the shredded carrot dry after shredding to remove as much of the carrot juice as possible.

Nutrition