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–+ servings

Veggie Cream Cheese Spread

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A delicious and versatile spread made with cream cheese and a blend of crunchy vegetables, perfect for gatherings or as a savory snack.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 455 grams cream cheese, softened to room temperature This creamy base provides the rich texture and flavor that make this spread addictive.
  • 28 grams ranch seasoning mix Adds a tangy and herby essence that enhances the overall taste.
  • 1 medium carrot, peeled and finely diced Offers a slight sweetness and a crunchy texture that complements the cream cheese.
  • 45 grams red bell pepper, finely diced Brings a mild sweetness and vibrant color.
  • 75 grams broccoli, finely chopped Adds an earthy flavor and a pop of green color.
  • 2 pieces green onions, finely chopped Contributes a fresh, sharp flavor.

Method
 

Preparation
  1. In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed for about 3 minutes until it becomes smooth and aerated.
  2. Incorporate the ranch seasoning mix into the cream cheese, mixing for one additional minute until blended.
  3. Using a rubber spatula, gently fold in the diced carrot, red bell pepper, chopped broccoli, and green onions until all vegetables are combined with the cream cheese mixture.
  4. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.

Nutrition

Serving: 1gCalories: 130kcalCarbohydrates: 4gProtein: 3gFat: 11gSaturated Fat: 7gSodium: 250mgFiber: 1gSugar: 2g

Notes

Store leftovers in an airtight container in the refrigerator for up to one week. It can be frozen for up to three months. Customize the spread with herbs for extra flavor or swap veggies based on preference.

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