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

1. Grate carrot finely.
2. Grate cucumber and squeeze out as much liquid as possible.
3. Mince garlic.
4. Finely chop bell pepper and herbs.
5. Pat veggies dry with a paper towel to prevent the spread from becoming watery.

2. Make the creamy base

1. In a large bowl, mix:

• cream cheese
• softened butter

1. Beat until smooth and fluffy (hand whisk or mixer).
2. Add mayonnaise and blend again.

3. Add vegetables & herbs

1. Add all chopped vegetables and herbs.
2. Stir until well combined.
3. Taste and adjust:

• more salt
• more lemon juice
• more garlic
• more herbs

4. Chill & Serve

1. Refrigerate for 20–30 minutes to firm up.
2. 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