Vegetable Cream Cheese

Cuisinart original

Vibrant with color and texture, this spread isn’t just for schmearing on your morning bagel – serve with crackers, in sandwiches, or even as a topping to a baked potato.


makes 1½ cups


½ medium carrot, peeled and cut into ½-inch pieces (heaping ¼ cup)

½ medium red bell pepper, cut into ½-inch pieces (heaping ¼ cup)

1 scallion, chopped into ½-inch pieces (about ¼ cup)


1 tablespoon fresh italian parsley, stems discarded

8 ounces plain cream cheese (1 standard package), room temperature and cut into 8 pieces

½ to 1 teaspoon fresh lemon juice

½ teaspoon kosher salt

Nutritional information

Nutritional information per serving (1 tablespoon): Calories 35 (85% from fat) | carb. 1g | pro. 1g | fat 3g sat. fat 2g | chol. 10mg | sod. 79mg | calc. 1mg | fiber 0g


  1. Insert the chopping blade into the work bowl of the food processor. Add the carrot, red pepper, scallion, and parsley and pulse about 6 to 7 times to chop.
  2. Add the cream cheese, lemon juice and salt to the bowl and pulse about 10 to 12 times, until the all ingredients have been fully incorporated and cream cheese is smooth. Scrape down the sides of the bowl between pulses if needed.