a balanced plate with room for dessert

Vegetable Cream Cheese


My friend dropped off a bag of delicious bagels the other day and so I decided to make some vegetable cream cheese to go with it! I’m pretty happy with the result. If you like store-bought vegetable cream cheese, I suggest you whip up this homemade version – it’s so much better!

Vegetable Cream Cheese

Vegetable Cream Cheese

8 oz. reduced fat cream cheese
1 rib celery, chopped
1 carrot, chopped
1/2 teaspoon celery seed
1/4 teaspoon dried dill weed
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried parsley

  1. Place all ingredients into a food processor and pulse until the vegetables are in small chunks.
  2. Store in an airtight container in the refrigerator.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

2 thoughts on “Vegetable Cream Cheese

  1. This is perfect! My daughter’s been on a real cream cheese kick lately, and I know she’ll love this one. ~ Belle

  2. This is incredible! This recipe changed my life!

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