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Cream Cheese Veggie Dip

This recipe is great as a yummy breakfast, or for an appetizer if you're having friends over, or whatever!
Servings: 2 Cups
Author: Kelly the Kitchen Kop


  • 16 oz. organic cream cheese softened
  • 1/2 to 1 cup organic sour cream optional — to make it less thick and more creamy, it also makes more this way
  • A bunch of parsley chopped — optional
  • Sea salt and pepper to your taste
  • Vegetables of choice — I use mostly organic depending on the Dirty Dozen list: a bunch of green onions or 1 regular onion, 3-5 radishes, a couple stalks of celery, a few carrots, 1-2 peppers — I like using different colors, fresh garlic cloves to your taste, I like a lot for good flavor, maybe 4-6 (or you could use dried garlic powder)
  • Dippers of choice: Bagels organic crackers or gluten-free crackers, vegetables like pepper strips, celery, or baby carrots (if I'm serving those as dippers, I usually won't put those same veggies into the dip though)


  • Finely chop the vegetables of your choice. Then add the remaining ingredients and blend well.
  • You can eat this dip instantly or you can pop in the fridge for about an hour to help bring out the flavor. :)