Garden Vegetable Spread Recipe
Garden Vegetable Spread Recipe is a fresh, healthy and flavorful option for snacks or appetizers. It combines colorful vegetables with creamy ingredients for a smooth texture.
Ingredients
- Carrots – 1 cup chopped
- Zucchini – 1 cup chopped
- Red bell pepper – 1 cup chopped
- Green peas – ½ cup fresh or frozen
- Cream cheese – 200 g softened
- Greek yogurt – ½ cup
- Olive oil – 1 tablespoon
- Garlic – 1 clove
- Lemon juice – 1 tablespoon
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Fresh parsley – 2 tablespoons chopped
Instructions
Prepare the Vegetables
- Wash and chop all vegetables into small pieces. If using frozen peas, thaw them first. This ensures smooth blending later.
Cook the Vegetables
- Boil or steam carrots, zucchini, bell pepper and peas for 5–7 minutes. Vegetables should be soft but not mushy. Drain and let them cool slightly.
Blend the Ingredients
- Add cooled vegetables, cream cheese, Greek yogurt, olive oil, garlic, lemon juice, salt and pepper to a food processor. Blend until smooth and creamy.
Adjust Seasoning
- Taste the spread and adjust salt, pepper or lemon juice as needed. You can also add more olive oil for extra richness. Blend briefly again.
Add Fresh Herbs
- Stir in chopped parsley gently. This adds color and fresh flavor. Do not overmix to maintain texture and visual appeal.
Chill Before Serving
- Transfer the spread to a serving bowl. Cover and chill for 30 minutes. Chilling helps the flavors blend and enhances taste.
Serve the Spread
- Serve chilled or at room temperature. Enjoy on toasted bread, crackers or fresh vegetable sticks. Garnish with extra parsley for a colorful presentation.
Notes
- Use fresh vegetables for better flavor
- Steam vegetables lightly to keep nutrients
- Soften cream cheese at room temperature
- Blend until smooth, but leave some texture if desired
- Add herbs like dill or chives for extra flavor
- Store in an airtight container for freshness