Go Back
+ servings
Print Recipe
4.79 from 14 votes

Garden Vegetable Cream Cheese

This flavoful and colorful cream cheese is perfect as a spread.
Prep Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 206kcal


  • 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


  • 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.


Calories: 206kcal | Carbohydrates: 5g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 188mg | Potassium: 157mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1825IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 1mg