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Apr 20, 2024

Garlic and Vegetable Cheese Spread

This garlic and vegetable cheese spread is so flavorful on crackers, bagels, rye toast, and crudités. 

Garlic and Vegetable Cheese Spread with crackers on a plate.

This garlic and vegetable cheese spread is really easy to throw together at the last minute, yet it's elegant enough for a dinner party. 

I made this Garlic and Vegetable Cheese Spread to go with some homemade Cheddar Cheese Crackers I'd just made. The crackers were very savory and tangy, and this spread was the perfect balance. 

Garlic and Vegetable Cheese Spread in a small bowl with crackers and plates.

At work, we used to have occasional farmers markets, and at one of them, there was a guy selling dips and spreads. While the guacamole was the best seller, I was totally taken by his veggie spread. You could see the fresh vegetables in the cream cheese mixture and it was so delicious. 

You could probably substitute any vegetables you have on hand, but this flavor combination is my favorite. 

It goes really well with classic New York water bagels and onion bagels. Lately, I've been enjoying it with Trader Joe's Everything Crackers and Pita Bite Crackers. I could pretty much have this cheese spread for breakfast, lunch, and dinner.  

Garlic and Vegetable Cheese Spread Ingredients on a round cutting board.


Dairy: Cream cheese and sour cream. I had some leftover crème fraîche, so I used that this time as a substitute for the sour cream, but I've used both. 

Garlic: You will need three generous teaspoons of minced garlic. 

Scallions: Finely chopped. Slice them lengthwise first and then thinly cut them widthwise. 

Red Onions: Be sure to chop them very finely. I do not recommend grating them because that would release too much of the juice. 

Carrot: You can chop the carrot very finely. I actually use a julienne peeler to shred the carrot first, and then cut the julienne slices widthwise to get a fine mince. 

Seasonings: Garlic salt and white pepper. Black pepper will work too if you don't have any white pepper. 

Chile Pepper: I've used a sweet cayenne pepper, red jalapeño pepper, and a Fresno chile. If you're not a big fan of spicy heat, just substitute a mild chili pepper, such as an Anaheim pepper, or if you don't like any spice, red bell pepper. 

If you want a spicier dip, you can use a green jalapeño chile. Whatever chile pepper you use, it will mellow if you allow the spread to chill overnight. When I used a super spicy chili, the spiciness was barely detectable the second day (at least for me). 

Garlic and Vegetable Cheese Spread in the middle of a bowl of crackers.

I took this spread and some crunchy seeded crackers to work, and was so happy to see how quickly everything disappeared!


Besides finely chopping all of the vegetables, a key to a light and fluffy spread is to beat together the cream cheese and sour cream. You can also use a mini food processor. 

Next, thoroughly stir in the vegetables. 

Finally, if you can wait.....  cover and refrigerate the spread for a bit so that the flavors meld together. 

Garlic and Vegetable Cheese Spread with Crackers.

This is the perfect make-ahead appetizer, especially when the rest of your menu is pretty complicated. You can keep it in the refrigerator for at least three days, and leftovers, if you have any, will last a day or two more. 

It's also great for picnics and potlucks. Easy peasy. 

Garlic and Vegetable Cheese Spread in a small bowl with serving plates and crackers.

April is National Garlic Month! The From Our Dinner Table Group is featuring recipes for avoiding vampires (plus, garlic is soooo tasty!). 

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Garlic and Vegetable Cheese Spread with crackers in a bowl.

Garlic and Vegetable Cheese Spread

Garlic and Vegetable Cheese Spread
Yield: 10 servings
Author: Karen's Kitchen Stories
Prep time: 20 MinTotal time: 20 Min
This garlic and vegetable cheese spread is so flavorful on crackers, bagels, rye toast, and crudités.


  • 170 grams (6 ounces) cream cheese, room temperature
  • 80 grams (1/3 cup) sour cream
  • 30 grams (1/2 large carrot or 1 smaller carrot) finely diced
  • 36 grams (1/2 cup) finely diced scallions
  • 37 grams (1/3 cup) finely diced red onion
  • 24 grams (1 red jalapeño pepper or other pepper) seeds removed and finely diced
  • 3 teaspoons minced garlic
  • 1 teaspoon garlic salt
  • 1/2 teaspoon white pepper


  1. Whip the cream cheese and sour cream together with a hand mixer, small food processor, or whisk.
  2. Add the rest of the ingredients, and stir. Adjust flavors to taste.
  3. Cover and chill for at least 3 hours, or overnight.
  4. Serve with your favorite cracker, toast, bread, bagels, or veggies.

Nutrition Facts



Fat (grams)

7 g

Sat. Fat (grams)

4 g

Carbs (grams)

2 g

Fiber (grams)

0 g

Net carbs

2 g

Sugar (grams)

1 g

Protein (grams)

1 g

Cholesterol (grams)

22 mg
Cheese spread
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Updated April, 2024. Originally published, October, 2015. 

Would you like to comment?

  1. Replies
    1. Thanks Cathy! I was really happy with it =)

  2. Hi, Karen, I'm so happy to have found this recipe! It brings back some great memories of a bagel shop I used to visit all the time when I lived in Milwaukee. Their veggie cream cheese spread was to die for and I've always wanted to make my own. Your recipe looks fantastic and I'm anxious to try it!

  3. Wow Karen! Us Greeks love savory spreads, so it goes without saying we'll try this one out ASAP!
    Excellent recipe!

  4. My cousin sent me a whole box of garlic from his garden! This is going to be a yummy way to use some. Thanks!

  5. Very interesting.. so the carrots go in raw...
    I've never had a veggie spread, sounds like something perfect for a dinner party indeed

    and of course... I am dreaming of the cheese crackers! ;-)

    1. Yes, raw carrots! A vendor was selling something like it at a farmer's market and it was delicious, so I thought I'd try making it! It's really good.

  6. Oh this sounds like the perfect dip to go with crackers or chips! Yummy!

  7. Garic adds a nice twist to a veggie dip!


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