Ingredients (serves 6–8)
200 g (7 oz) cream cheese, softened
½ cup sour cream or plain yogurt
1 cup finely chopped fresh vegetables:
Carrots
Cucumber (seeds removed)
Bell peppers
Celery
2 tbsp finely chopped red onion or green onions
1–2 cloves garlic, minced
2 tbsp fresh herbs (parsley, dill, or chives), chopped
1 tbsp lemon juice
Salt and black pepper, to taste
Optional add-ins:
½ tsp paprika or chili flakes (for a kick)
2 tbsp grated cheese (like cheddar or parmesan)
1 tbsp olive oil for extra richness
Instructions
- Prepare the vegetables
Finely chop all vegetables into small, even pieces.
Pat them dry with paper towels to avoid excess moisture. - Make the base
In a bowl, mix the softened cream cheese and sour cream (or yogurt) until smooth and creamy. - Add flavor
Stir in garlic, herbs, lemon juice, salt, and pepper. - Combine everything
Fold in the chopped vegetables and onion.
Mix well until evenly distributed. - Chill
Cover and refrigerate for at least 1 hour to let the flavors blend.
Serving Ideas
Spread on sandwiches or wraps
Serve with crackers, toast, or pita
Use as a dip for fresh veggies
Great as a filling for tea sandwiches
Tips
The finer you chop the veggies, the better the texture
Adjust herbs based on what’s fresh in your kitchen
Keeps well in the fridge for up to 3 days