Ingredients
Creamy Base
Full-fat cream cheese, softened (about 8 oz / 225 g)
2–3 tablespoons Greek yogurt or sour cream (for a lighter, dip-friendly texture)
Vegetables
1 medium carrot, shredded
1/2 cup bell peppers (red, orange, or yellow), finely minced
3–4 radishes, finely minced (adds a subtle peppery bite)
2–3 green onions, finely chopped
Fresh herbs (dill or flat-leaf parsley), chopped
Seasoning
Garlic powder, to taste
Salt, to taste
Freshly cracked black pepper, generous
Step-by-Step Instructions
1️⃣ Prepare Your Vegetables
Mince peppers, radishes, and green onions finely.
Shred the carrot.
Optional: Wrap veggies in a clean kitchen towel and squeeze out excess moisture. This keeps the spread thick and creamy.
2️⃣ Whip the Base
In a mixing bowl, combine softened cream cheese and Greek yogurt.
Whip with a hand mixer or sturdy spatula until smooth.
Add garlic powder, salt, and pepper at this stage.
3️⃣ Fold in the Vegetables
Gently fold the prepared vegetables and fresh herbs into the creamy base.
Ensure an even distribution without overmixing—each bite should have visible veggie pieces.
4️⃣ Chill for Best Flavor
Let the spread rest in the fridge for at least 30 minutes.
This allows flavors to meld and enhances the taste of garlic and herbs.
Tips for Perfect Texture
For a smooth, “whipped” version, pulse vegetables briefly in a food processor before folding into the cheese.
If the spread is too stiff after chilling, stir in 1 tsp of milk or heavy cream to loosen.
Serving Ideas
See next page
