One of my favorite on-the-go breakfasts is an everything bagel with garden vegetable cream cheese. Though it isn’t expensive at my local deli, the coffee I’m tempted to buy while I’m there is expensive.
Our local grocery store sells vegetable cream cheese, but it isn’t the same. It’s more cream cheese than vegetable so I lose the most nutritious part of this meal!
I realized I could easily make my own garden vegetable cream cheese and I’m so happy I did. The fresh vegetables that I can dice as finely or coarsely as I want, make it easy to load up my cream cheese exactly the way I like it.
Another bonus of using fresh vegetables is that the colors are so much brighter compared to the store version. I’m not one who spends a ton of time making my food look pretty, but I have learned that the more fun or colorful food looks, the more likely my kids are to eat it.
I always want my kids to be excited about eating vegetables. Yes, even if it means layering them on top of a bagel, or adding cheese to them like in this Baked Cauliflower With Cheese.
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Ingredients I Use for Garden Vegetable Cream Cheese
This recipe is really quite simple. You only need cream cheese, fresh vegetables and a little seasoning.
I’ve tried it a variety of ways, including generic and name brand versions of both reduced fat and regular cream cheese. I’ve also experimented with a variety of vegetables.
Cream Cheese
After attempting several different versions, my favorite version uses the generic version of regular cream cheese. I don’t notice a discernible difference between the generic and name brand versions, but I do like the consistency of regular cream cheese compared to the reduced fat version.
Vegetables
I like to use a variety of flavors. You probably guessed this since I spread this garden vegetable cream cheese on an “everything” bagel.
So, for my cream cheese, I use bell peppers, carrots, red onions, and cherry tomatoes. I get a variety of colors, textures AND flavors.
Feel free to customize your version to your taste. Leave out any veggies you don’t like, add others you like more.
Seasonings
The first time I made this, I didn’t use any seasoning and that was a mistake. It was definitely missing something.
You don’t need to be heavy handed with the seasoning, but just a little garlic powder and onion powder make a big difference in the outcome! And, like most things, a little salt and pepper make this cream cheese much better.
How to Store This Cream Cheese
If you aren’t making this vegetable cream cheese to serve a crowd, you can store it in the refrigerator for up to a week if you place it in an airtight container.
I’m a big fan of repurposing items so the first time I made this, I stored it in an empty cream cheese container I had cleaned out. I reused it a couple of times before the lid cracked.
Then, I stored them in 6-ounce glass storage containers. I use these because the lids seal really well.
You can also use any of your small plastic storage containers. Ideally, they will be BPA-free and seal tight (to prevent contamination).
Here’s the recipe! I hope you enjoy this garden vegetable cream cheese as much as I do.
Remember, you can substitute in your own favorite veggies or omit any you don’t like.
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📋 Recipe
Garden Vegetable Cream Cheese
Ingredients
- 8 oz cream cheese
- 1/4 cup diced bell peppers
- 1/8 cup diced red onions
- 1/8 cup diced carrots
- 5 diced cherry tomatoes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
- Pinch salt
Instructions
- Wash and dice your fresh vegetables and set aside.
- In a large mixing bowl, use a hand or stand mixer to whip your cream cheese for about 2-3 minutes.
- Now mix in your garlic powder, onion powder, salt and pepper.
- Fold in your fresh veggies and scoop into a small container with a lid.
- Toast and slice your bagels and spread some cream cheese on each half.
Excellent recipe! I ran out of my store-bought and had some plain Neufchâtel, so decided to look up a recipe online. I added yellow sweet pepper, scallions (both ends), carrots, garlic powder, minced onion, salt, and pepper. Tastes better than store-bought!
I’m so glad you found this recipe and that it worked out well for you. Thanks for commenting and letting me know how you made it.
This makes great tea sandwiches for a shower and wedding reception.
Oh, that’s a wonderful idea! Thanks for sharing that with us.
I made this last night, and we all loved it! We used red pepper, cucumber, red onion and carrots. A brand (Ph_______) has made the decision to no longer make their Garden Ranch flavour cream cheese, so I’m excited now that I can make this instead!
I’m glad you all liked the recipe, especially since your usual flavored cream cheese isn’t available anymore. Thanks for sharing what you included in your cream cheese, some of my readers might want to try that also.
We, Love your recipe & have to say it is better than any store brand my husband helped with making it he said it was a keeper!! Thank you, Jack & Polly Jack it should have 10 stars & I agree!!!
Thank you for your very kind comments, you made my day! I’m so glad you liked the recipe.
Looks so appetizing!
That’s great, I’m glad you like the way it looks. Thanks for commenting.
Loved the recipe, Waiting for the next family breakfast to serve it.
I’m so glad you like the recipe. I hope your family loves it too. Thanks for commenting.
Can you use whipped cream cheese in this recipe and skip whipping it?
You can use whipped cream cheese as long as you substitute by weight.
Looks divine! I’d love to try this .
Such a colorful spread. I agree that some garlic & onion makes it taste better.
This looks awesome. I would love to try this. I am for sure going to share with my best friend who loves to try new healthy things.