Now that my morning sickness seems to be entirely gone (knock on wood), I’ve been getting back into cooking. I love flavored cream cheeses, but my favorite varieties are the savory ones – veggie, onion, sundried tomato, ect. There’s nothing better than making your own flavored cream cheese. It’s a fraction of the cost of the store-bought variety and is twice as yummy!
Make several different cream cheeses for a brunch party or keep a couple in the fridge to please your whole family. This is my savory variety, but you could certainly make your own sweet flavored cream cheese such as honey walnut, raspberry or strawberry.
Veggie Cream Cheese
Ingredients:
2 packages cream cheese (8 oz. each – light or regular), softened
1 carrot, peeled
1 stalk celery
3 small green onions (or two large)
Salt and pepper, to taste
Directions:
Grab your veggies. Use whatever you like – if onions don’t speak to you, then omit them.
Finely dice your vegetables.
Place all finely diced vegetables in a medium-sized mixing bowl.
Mix in softened cream cheese and add salt and pepper to taste. Be sure to mix the cream cheese and the vegetables thoroughly.
Slice and toast your favorite bagel – mine happens to be Sesame with an Everything bagel following close behind.
Spread your cream cheese on top. Be generous, you want to make sure you get in all your veggies!
Place cream cheese in a food storage container and refrigerate. I find the cream cheese to be even better once it has had some time for the flavors to come together in the fridge.
Try this cream cheese on a whole wheat pita pocket with fresh turkey, cucumber and tomato for a healthy lunch option or spread it on some crackers for a tasty little snack for the kiddos. The options are endless!
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
What a simple, delicious idea! Yum!
This is my favorite type of cream cheese!! I have not bought it in awhile because it is so expensive. Thanks for feeding my crave and saving me money. I can’t wait to try this out!!
Sounds SOOO good!
That looks yummy! The first cream cheese spread that I ever had was a homemade one that was a favorite of my grandfather’s. It’s really simple; add chopped green olives to cream cheese and mix. I think I need to add a few things to my shopping list. 😉
Mmmm…Thank you for this yummy recipe! My little one and I will surely be making this!
Delicious!
Xoxo
Charo
I LOVE making my own cream cheese spreads too!!!
I always put a T. or 2 of sour cream in mine, it makes them spread easier…
I made up a new one about a month ago, & have made it *4* times since… I put it on my bagel, in the mornings for breakfast… I call it Orange Creme..
Thanks for the recipe!!!
Leta
Yum! That looks deliciously crunchy.
Believe it or not, I never thought to make my own cream cheese! I see the tubs in the store, but they are always funky and fake tasting. But this looks utterly scrumptious!
I am so glad I stumbled on to your blog. I think you are such an amazing, talented and creative person. I was so interested in everything that I had to read pretty much everything and up to now I haven’t commented. Thanks so much for sharing all that you have, the recipes, the tutorials I am so inspired by you; and your daughters are beautiful! I have one child, a girl, Haley, and she is 4. I have already tried a few of your recipes the guac/french bread, the cream cheese biscuits with olive tempenade and will definitely try the cream cheese recipe. Thanks again for sharing and doing what you do, Denise
I’m going to try this! It sounds so gooood!
I can’t wait to try this Veggie Cream Cheese. Thank you for sharing your version of the recipe!