Vegetable Cream Cheese Dip Everyone Will Love
If you are looking for a fresh, creamy, crowd-pleasing appetizer, this Creamy Veggie Cream Cheese Dip Everyone Will Love… is about to become your go-to. It is packed with crisp vegetables, blended into a smooth, flavorful spread that works just as well on veggies and bagels as it does as a party dip.
For spring this veggie cream cheese is getting a fun twist by piping it into mini sweet peppers to look like little “carrots.” It is simple, festive, and instantly makes your appetizer table feel special without any extra stress.
This 5 Minute Veggie Cream Cheese Dip is creamy and delicious, and it’s perfect on bagels and crackers. It can be piped onto celery. But that’s not all, you’ll want to dip cucumbers and carrots into it, and don’t leave out the broccoli and zucchini.
It’s undeniable that this makes the most adorable appetizer for Easter meals, it’s piped on mini peppers to look like carrots, and they are bound to be devoured as quickly as a bunny hops!
- Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture.
- Pipe or spoon it in so it slightly mounds on top.
- Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.
Add a kick to this cream cheese spread:
- Add in some diced green olives or just use pimento
- Add a few dashes of your favorite hot sauce to give it a little spice
Make this into a DIP:
Looking to dip chips into this, you’ll want to swap out the cream cheese and just use sour cream, or a combination of sour cream and plain Greek yogurt, or add in a little mayo if you need it to be smoother and prefer that flavor… so it’s not so thick and that the chips don’t break.
Cream cheese tends to be thick, so swapping it out for sour cream will make it dippable! Same great flavor.
How to make this into the best Easter treat!
Use mini orange sweet peppers, slice them in half, and fill them with the veggie cream cheese mixture. Pipe or spoon it in so it slightly mounds on top. Finish with a sprinkle of shredded carrot and a sprig of parsley or cilantro to mimic carrot tops.
These savory mini peppers are stuffed with herbed cream cheese. They look like carrots and make that garden theme come to life. They are the perfect snack and appetizer for parties, Easter, and baby showers. Add some to a charcuterie board to feature some spring and summer flair!
Looking for more Easter fun… you’ll find my ;ost on coloring eggs here, along with the best carrot cake here, and don’t miss these carrot cake scones.
I found some cute Easter carrot itmes on Amazon, carrot candles, gather these for a vase full of fun, and keep the carrot theme going with this garland.
Happy Spring!
We’re currently camping, RV (not in a tent 😉) I have a whole slew of fun camping recipes for you if you’re interested.
Creamy Vegetable Cream Cheese Dip Everyone Will Love
Ingredients
- 4 oz cream cheese
- 2 tablespoons sour cream Use all sour cream if you want to dip chips into the mixture and leave out the cream cheese.
- 1 medium carrot, grated fine (separated into 1/3 cup measurements reserve remaining to tops for decoration)
- 1 green onion, finely diced
- 1/2 teaspoon dill (fresh or dried)
- 1/2 teaspoon parsley (fresh or dried)
- 1/2 teaspoon coarse kosher salt
- 6 small orange peppers (small sweet peppers with pointed ends) Any color pepper will look cute!
- 12 sprigs cilantro, parsley, dill, or basil leaves for stems for decorating the pipe carrots
Optional
- 1 tablespoon fresh lemon juice OPTIONAL (use if you find cream cheese too sweet and want a tangy kick)
- 6-10 drops hot sauce
- 1/8 teaspoon black pepper
Instructions
- This vegetable spread takes only 5 minutes to whip up. Gather all the ingredients. Room-temperature cream cheese mixes well, cold cream cheese is hard to blend and will be lumpy. Microwave it at 30% power for 20 seconds if needed.
- Place the cream cheese along with the sour cream and 1/3 cup of carrots in a 4-cup measuring cup or high-sided bowl, and use a mixer to whip it smooth. Mixing by hand is another option. Blend until smooth.
- Add in the green onion, dill, parsley, and salt, and give it anohter mix until all the ingredients are combined.
- Slice the peppers in half lengthwise, then cut off the green tops, and remove the seeds.
- Place the cream cheese mixture intoa piping bag or plastic bag and cut a small piece off the corner to pipe it into the pepper halves.
- Use a paper towel and place the remaining carrot, and fold it over to press out the excess liquid, so you can sprinkle it over the top of the cream cheese mixture on the peppers.
- Add the sprigs of herbs to the ends.
- Refrigerate until serving. These can be made the day ahead of time and kept in the fridge.