Cream Cheese Veggie Dip
This recipe is great as a yummy breakfast if you spread it on a bagel, add some meat for a tasty lunch sandwich, or use as an appetizer with dippers like crackers or more veggies such as baby carrots, celery sticks, or pepper strips.
Servings: 2 Cups
Ingredients
- 16 oz. organic cream cheese, softened, or you could also use some of your homemade yogurt cheese if you have some on-hand.
- 1/2 to 1 cup organic sour cream
- A bunch of parsley chopped — optional
- Sea salt and pepper to your taste
- Vegetables of choice, chopped small—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)
- 1 cup or so of cheese (optional), sometimes I'll add feta, other times I'll add shredded cheddar--it's good without cheese too!
- 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)
Instructions
- Mix the cream cheese and sour cream well. Stir in the optional cheese.
- Finely chop the vegetables of your choice and stir those in.
- You can eat this dip instantly or you can pop in the fridge for about an hour to help bring out the flavor. :)
- Serve with dippers of choice, or spread on a bagel.