Creamy Vegetable Herb Sandwich Spread
Ingredients
Base
- 250 g cream cheese (or soft cheese spread)
- 150 g unsalted butter, softened
- 3 tbsp mayonnaise (optional, for extra creaminess)
Vegetables (finely grated or minced)
- 1 medium carrot, grated
- 1 small cucumber, grated & squeezed dry OR 1 small pickled cucumber
- 1 small red bell pepper, very finely chopped
- 1–2 garlic cloves, minced (adjust to taste)
Herbs
- 3–4 tbsp fresh parsley, finely chopped
- 1–2 tbsp fresh dill (optional but delicious)
- 1–2 tbsp chives or green onion, thinly sliced
Seasoning
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp paprika
- ½ tsp lemon juice
- Optional: pinch of sugar to balance flavors
Instructions**
1. Prepare the vegetables
- Grate carrot finely.
- Grate cucumber and squeeze out as much liquid as possible.
- Mince garlic.
- Finely chop bell pepper and herbs.
- Pat veggies dry with a paper towel to prevent the spread from becoming watery.
2. Make the creamy base
- In a large bowl, mix:
- cream cheese
- softened butter
- Beat until smooth and fluffy (hand whisk or mixer).
- Add mayonnaise and blend again.
3. Add vegetables & herbs
- Add all chopped vegetables and herbs.
- Stir until well combined.
- Taste and adjust:
- more salt
- more lemon juice
- more garlic
- more herbs
4. Chill & Serve
- Refrigerate for 20–30 minutes to firm up.
- Spread on:
- toast
- sandwiches
- crackers
- baguette
- wraps
Tips & Variations
Protein twist
Add shredded chicken, tuna, or grated boiled eggs.
Cheese lovers
Add 50–70 g grated cheddar or mozzarella.
Spice it up
Add chili flakes, cayenne, or jalapeños.
Make it vegan
Use vegan butter + vegan cream cheese.
Storage
- Fridge: 3–4 days (airtight container)
- Freezer: Not recommended