Garden Vegetable Spread

A Garden Vegetable Spread is a fresh, creamy, and versatile dip or sandwich filling packed with the flavors of garden vegetables. It’s perfect for parties, snacks, or light lunches.

Here’s a classic, highly customizable recipe:

Garden Vegetable Spread

This recipe is a template—feel free to swap vegetables based on what you have fresh in your garden or fridge!

Yield: About 3 cups
Prep time: 15 minutes (plus chilling time)
Cook time: 0 minutes

Ingredients:

The Base:

• 1 (8 oz) block cream cheese, softened to room temperature

• ½ cup sour cream or plain Greek yogurt

• 1 tablespoon mayonnaise (optional, adds richness)

• 1 tablespoon fresh lemon juice

• 1 teaspoon dried dill (or 1 tbsp fresh dill, chopped)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and freshly ground black pepper to taste

The Garden Vegetables (Finely Diced):

• ½ cup red bell pepper (about 1/2 a pepper)

• ½ cup cucumber, seeds removed (about 1/2 a cucumber)

• ⅓ cup shredded or matchstick carrots

• ¼ cup finely chopped red onion or green onions

• ¼ cup finely chopped broccoli or cauliflower florets

• 2 tablespoons fresh parsley, chopped

Optional Add-ins:

• 2 tablespoons freshly grated Parmesan cheese

• 1 rib celery, finely diced

• 2 tablespoons chopped black olives or sun-dried tomatoes

• 1 teaspoon Worcestershire sauce

• A dash of hot sauce

Instructions:

1. Prepare the Vegetables: Finely dice all the vegetables to a uniform size. This ensures every bite has a perfect mix and makes it easier to spread. If using cucumber, scoop out the seeds with a spoon first to prevent the spread from becoming watery.

2. Make the Creamy Base: In a medium bowl, use a hand mixer or a sturdy spoon to beat the softened cream cheese, sour cream (or Greek yogurt), and mayonnaise (if using) until smooth and well combined.

3. Season the Base: Beat in the lemon juice, dill, garlic powder, onion powder, salt, and pepper.

4. Combine: Use a spatula to fold all of the finely diced vegetables and parsley into the creamy base until everything is evenly distributed.

5. Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial as it allows the flavors to meld together beautifully and the spread to firm up to the perfect consistency.

6. Serve and Enjoy: Before serving, give it a stir. Adjust seasoning with more salt or pepper if needed.

   • As a Dip: Serve with crackers, pita chips, pretzels, or fresh vegetable sticks (like carrots, bell peppers, and cucumbers).

   • As a Spread: Use it to make delicious sandwiches, wraps, or as a topping for bagels and toast.

Chef’s Tips for Success:

• Avoid Sogginess: The key to a great vegetable spread is preventing it from becoming watery. Removing the seeds from the cucumber and ensuring your vegetables are dry before dicing is essential.

• Softening Cream Cheese: For a perfectly smooth base, make sure your cream cheese is truly at room temperature. Microwaving it for 15-20 seconds can help if you’re short on time.

• Customize It: This is a “clean out the veggie drawer” recipe! Zucchini, radishes, or spinach would also be great additions. Just remember to dice them finely and pat them dry.

• Make it Lighter: For a healthier version, use low-fat or Neufchâtel cream cheese and substitute the sour cream with plain, non-fat Greek yogurt.

Enjoy your fresh, homemade garden vegetable spread