Garlic and Vegetable Cheese Spread

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

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. 

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.  

Ingredients: 

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). 

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

Process:

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. 

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. 

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

Give Me the Garlic!

• Garlic and Vegetable Cheese Spread from Karen's Kitchen Stories
• Garlic Bread with Optional Garlic Scapes from Art of Natural Living
• Creamy Garlic Butter Shrimp Scampi from A Kitchen Hoor's Adventures
• Garlic Parmesan Noodles from Cindy's Recipes and Writings
• Grilled Garlic Rosemary Pork Loin from That Recipe
• Italian Herb and Garlic Focaccia from Hezzi-D's Recipe Box
• Poondu Chutney from Magical Ingredients
• Roasted Garlic and Cheddar Burgers from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

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.

Ingredients

• 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

Instructions

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

Calories

80

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

https://www.karenskitchenstories.com/2015/10/garlic-and-vegetable-cheese-spread.html

Karen's Kitchen Stories

Cheese spread

appetizer

American

Did you make this recipe?

Tag @karenskitchenstories.com on instagram and hashtag it #karenskitchenstories

Updated April, 2024. Originally published, October, 2015.