Creamy Vegetable Cream Cheese Dip Everyone Will Love
This flavorful spread works well on veggies, bagels and crackers as well as it does as a party dip.
Servings: 12 pieces
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.