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Vegetable Cream Cheese is a family recipe developed as a cost-saving alternative to store-bought veggie cream cheese. This delicious spread is flavored with veggies, green chilies, herbs, and a touch of milk for a slightly runny consistency. Make a big batch to feed a large crowd, and surely, it’s gonna be a hit.
When my family and I moved to the States, we instantly fell in love with bagels and veggie cream cheese, a combination that’s hard to resist, especially in New Jersey.
Since we lived in a joint family, we didn’t have the means to buy tubs of fresh veggie cream cheese from the bagel shop to feed a large crowd. That’s when my brother developed his recipe for homemade vegetable cream cheese.
This easy recipe is perfect for a weekend brunch. Serve it with bagels alongside moist & fluffy blueberry muffins and a hot cup of kadak masala chai.
Table of Contents
What is Vegetable Cream Cheese?
Vegetable Cream Cheese is a smooth, creamy blend of finely chopped veggies, herbs, and spices. Common vegetable additions include carrots, celery, red bell pepper, scallions, olives, and onions, additionally, you can add fresh herbs such as dill or chives. This flavorful spread is traditionally topped over bagels.
Why You’ll Love This Recipe
- Fresh & Tasty – Homemade vegetable cream cheese typically tastes better than any store-bought cream cheese due to fresh ingredients that enhance the flavor of the veggie cream cheese.
- Cost-Effective – Making vegetable cream cheese at home can be more economical, especially for serving larger groups or families. Store-bought flavored cream cheeses can be pricey, so a homemade version can help cut costs without sacrificing quality.
- Versatile – This veggie cream cheese is so versatile. Spread it on bagels, use it to create finger sandwiches, slather it on sandwiches, or serve it as a dip. It’s delicious no matter how you use it.
Ingredients
- Cream Cheese – Use regular cream cheese, preferably. Alterantively, you may also use Neufchatel cheese which is 1/3 less fat. Also, make sure to use room-temperature cream cheese.
- Milk – Use room temperature whole milk (or reduced-fat or half and half works too). Begin by adding 2 tablespoons and another tablespoon towards the end of the veggie cream cheese.
- Black Pepper – Use a pepper grinder for the best results and use lots of black pepper. It adds a ton of flavor.
- Red Chili Powder – Use Indian red chili powder or cayenne pepper. Paprika or Mexican Chili Powder will work if you’re looking for less heat.
- Thai Green Chilies – This recipe calls for 1-2 Thai green chilies, however you may also use serrano peppers – use a quarter or half a pepper. Jalapenos will work too, but there won’t be much spice.
- Scallions – Feel free to substitute scallions (green onion) for finely chopped onions or even fresh chives.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions
- Vegan Option – You may use vegan cream cheese and milk of your choice.
- Less Spice – For less spice, use paprika instead of Indian red chili powder. Also, use jalapenos instead of Thai green chilies.
- Thicker Consistency – For a thicker consistency, start by using just 1 tablespoon of milk instead of 2. Add more milk if need be.
- Thai Green Chilies – Thai green chilies may be substituted with serrano peppers, use a quarter to a half a pepper.
How To Make Vegetable Cream Cheese?
1. Mix Cream Cheese – Add room-temperature cream cheese in a medium bowl. (Image 1)
2. Add 2 tablespoons of room-temperature milk. (Image 2)
3. Mix well until smooth and creamy using a whisk or spoon. (Image 3)
4. Season with salt, lots of black pepper, and dried oregano. This recipe is heavy on black pepper so be generous and use a pepper grinder, preferably. (Image 4)
5. Mix the cream cheese mixture well until smooth. (Image 5)
6. Add Veggies – Add chopped tomatoes, scallions, cilantro, and green chilies. (Image 6)
7. Mix well until all the ingredients are well combined. Now add Indian red chili powder (or cayenne pepper). Add another tablespoon of milk since the texture of the veggie cream cheese should be slightly runny. (Image 7)
8. Mix well and enjoy with toasted bagels. (Image 8)
Expert Tips
✓ Room Temperature – Make sure to use room-temperature cream cheese and milk so you end up with a smooth & creamy texture.
✓ Red Chili Powder – Be sure to use Indian red chili powder or cayenne pepper for that spice.
✓ Milk – Start by adding 2 tablespoons of milk. Add another tablespoon of milk towards the end. We want a creamy and slightly runny consistency.
Serving Suggestions
→ My favorite way to enjoy this veggie cream cheese is over a toasted bagel.
→ This veg cream cheese spread could be used on sandwiches. Slice off the crust and these would be delicious as finger sandwiches.
→ You can also make fully loaded sandwiches with veggies such as fresh spinach, olives, cucumber, jalapeno, sliced onions, bell peppers, and more.
→ Lastly, this cream cheese makes a great dip. Serve it with crackers or veggies such as cucumbers, carrots, broccoli, cauliflower, and more.
Recipe FAQ
Yes. Veggie Cream Cheese is completely gluten-free.
Place the leftover veggie cream cheese in an airtight container and refrigerate. When you’re ready to use the cream cheese, add a touch of milk to thin it out, if need be. The veggie cream cheese will last up to 3 days in the fridge.
You can add chopped red bell pepper, olives, or sun-dried tomatoes. Don’t go overboard on veggies, in other words, if you add other vegetables, then remove another vegetable so the flavors are balanced.
There are so many great options. I love the classic Philadelphia Cream Cheese. You may also use Organic Valley, Trader Joe’s or Whole Foods Organic Cream Cheeses are both great.
More Brunch Recipes
Vegetable Cream Cheese (Spicy Family Recipe)
Equipment
Ingredients
- 4 ounces cream cheese, room temperature
- 2 tablespoons milk
- 1/8 tsp salt
- lots of fresh black pepper
- 2 Thai green chilies, finely chopped
- 1/3 cups scallions, chopped
- 1/4 cup tomatoes, chopped
- 2 tablespoons cilantro, chopped
- 1 tablespoon milk, after adding veggies
- 1/4 tsp red chili powder
Instructions
- Mix Cream Cheese – Add room-temperature cream cheese in a medium bowl. Add 2 tablespoons of room-temperature milk. Mix well until smooth and creamy using a whisk or spoon. Season with salt, lots of black pepper, and dried oregano. This recipe is heavy on black pepper so be generous and use a pepper grinder, preferably. Mix the cream cheese mixture well until smooth.
- Add Veggies – Add chopped tomatoes, scallions, cilantro, and green chilies. Mix well until all the ingredients are well combined. Now add Indian red chili powder (or cayenne pepper). Add another tablespoon of milk since the texture of the veggie cream cheese should be slightly runny. Mix well and enjoy with toasted bagels.
Notes
- Serving Size – one portion is enough for half a bagel. This recipe makes the perfect amount for 2 whole bagels.
- Room Temperature Cream Cheese & Milk – Make sure to use room-temperature cream cheese and milk so you end up with a smooth & creamy texture.
- Red Chili Powder – Be sure to use Indian red chili powder or cayenne pepper for that spice.
- Milk – Start by adding 2 tablespoons of milk. Add another tablespoon of milk towards the end. We want a creamy and slightly runny consistency.
- Thai Green Chilies – Thai green chilies may be substituted with serrano peppers, use a quarter to a half a pepper.
- Less Spice – For less spice, use paprika instead of Indian red chili powder. Also, use jalapenos instead of Thai green chilies.
- Vegan Option – You may use non-dairy cream cheese and milk of your choice.
- Thicker Consistency – For a thicker consistency, start by using just 1 tablespoon of milk instead of 2. Add more milk if need be.
