Garden Vegetable Spread (Print Page)
Creamy spread loaded with fresh garden vegetables and herbs, ready in just 15 minutes.
# What You Need:
→ Dairy & Base
01 - 8 oz cream cheese, softened to room temperature
02 - 1/2 cup plain Greek yogurt
→ Vegetables
03 - 1 small carrot, finely grated
04 - 1/2 red bell pepper, finely chopped
05 - 1/2 cucumber, seeded and finely chopped
06 - 2 spring onions, finely sliced
07 - 2 tbsp fresh parsley, finely chopped
08 - 1 tbsp fresh chives, finely chopped
→ Flavors & Seasonings
09 - 1 clove garlic, minced
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1/2 tsp lemon zest
13 - 1 tsp fresh lemon juice
# Directions:
01 - In a medium mixing bowl, combine the softened cream cheese and Greek yogurt. Stir vigorously until the mixture is smooth, creamy, and free of lumps.
02 - Add the grated carrot, chopped red bell pepper, cucumber, spring onions, parsley, chives, and minced garlic to the bowl.
03 - Sprinkle in the salt, black pepper, lemon zest, and lemon juice. Fold all ingredients together until evenly distributed throughout the mixture.
04 - Taste the spread and adjust salt, pepper, or lemon juice as needed to suit your preference.
05 - Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
06 - Transfer to a serving dish and serve chilled with crackers, crusty bread, toast points, or use as a spread for sandwiches.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking, which means you can make it while your guests are literally walking through the door.
- The crunch and brightness from raw vegetables make this infinitely more interesting than any store bought dip.
02 -
- If you skip the resting step the spread will taste flat and disjointed because cold is what marries raw vegetable flavors together.
- Patting the grated carrot and chopped cucumber dry with a paper towel before adding them prevents the spread from weeping liquid overnight.
03 -
- Use the large holes of a box grater for the carrot and then chop the shreds even finer with a knife for the best texture throughout the spread.
- Making it a full day ahead is the real secret because patience does more work than any technique you could apply.