Veggie Cream Cheese

July 28, 2010


Before I had kids, I don’t think I ever used cream cheese to make anything other then cheesecake. Now, I use it to make everything from Sun Dried Tomato Cream Cheese Spread, to Avocado & Cream Cheese Sammies, to Mini Vanilla Cupcakes, to my favorite, weelicious Blueberry Cream Cheese French Toast.

I find cream cheese to be one of the most versatile staples I keep in my fridge. In my experience, just adding a touch of this airy delight to foods kids normally put up a fuss about yields incredible results . I’m sure if you placed some raw carrots and broccoli in a bowl in front of your wee one for a snack you would be met with an, “I’m not eating that!” But toss those same veggies into a food processor with some lovely cream cheese and voila! You have a spread that goes beautifully on crackers, in a sandwich, and best of all, happily in your child’s mouth!


Veggie Cream Cheese

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeServings: 1 cupAuthor: Catherine McCordPrep Time 3 minutes Total Time 5 minutes


  • 1/2 Cup carrots, grated
  • 1/2 Cup Broccoli, raw
  • 1 Tbsp Chives, diced
  • 1 small garlic clove
  • 1/2 Tsp kosher salt
  • 1 8oz Pkg. Cream Cheese, softened


  • Place the first 5 ingredients in a food processor and pulse until finely chopped.
  • Add the cream cheese and puree until combined.
  • Serve.


Calories: 100kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Cholesterol: 30mg | Sodium: 240mg | Sugar: 1g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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