Homemade Veggie Cream Cheese
Homemade veggie cream cheese is ready in mere minutes and way better than store-bought! Great for breakfast or brunch!
Yield: 2 /3 cup
Ingredients
- 4 oz. plain cream cheese (see notes)
- 3 tablespoons finely chopped carrots
- 3 tablespoons finely chopped spinach
- ⅛ teaspoon onion powder
- ⅛ teaspoon kosher salt
- Optional: 2-3 tablespoons finely chopped bell pepper, ⅛ teaspoon black pepper, a few dashes of hot sauce
Instructions
- Combine all of the ingredients in a small bowl and stir well. Ta da- done!
Notes
Cream cheese: Feel free to use full-fat, reduced-fat or fat-free cream cheese in this recipe, even whipped. Whichever kind you prefer.
You can easily double this recipe if you are hosting a crowd for brunch or want extra veggie cream cheese to have for all my yummy ideas of ways to use it (see post above).
Leftovers can be stored in a covered container and kept for up to a week in the refrigerator.
Nutrition
Serving: 2tablespoons | Calories: 71kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 118mg | Potassium: 86mg | Sugar: 1g | Vitamin A: 2200IU | Vitamin C: 3mg | Calcium: 30mg
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