🧾 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