Weekly Recipes

Veggie Green Chile Cream Cheese Spread

Veggie Cream Cheese Spread

Veggie Green Chile Cream Cheese Spread is basically a copycat recipe for the Philadelphia Veggie Cream Cheese Spread with diced green chiles added. Wonderful on bagels, sandwiches, crackers, or even chips. And so easy to make!

I’m taking this to a Christmas party tonight! This is a favorite for spreading on bagels, though I’m serving it with celery sticks, Ritz crackers, and a sliced sourdough baguette. Very versatile! It’s similar to Philadelphia Garden Vegetable Cream Cheese, the top-rated flavor in our house. Plus it conveniently keeps for about a month.

This is also very easy to make – just finely chop many veggies in a food processor and blend … then store in the fridge for a few hours to let the flavors blend. I used some of the finely diced red and green bell peppers for garnish – fits the holiday spirit, doesn’t it?

Hope you enjoy it!

Veggie Green Chile Cream Cheese Spread
Prep time
Total time
Serves: 5 cups
  • 3 8-oz packages of cream cheese, softened
  • 5 green onions, sliced
  • 1 stalk celery, finely diced
  • 1 large carrot, peeled and finely diced
  • ⅓ cup finely diced red onion
  • ½ red bell pepper, finely diced
  • ½ green bell pepper, finely diced
  • 1 clove garlic, peeled and crushed
  • 1 tbsp chopped chives
  • 1 cup diced green chiles
  • dash of salt
  1. Dump all ingredients except the cream cheese into a food processor and pulse till the veggies are about as finely minced as you'd like. Set aside a few tablespoons of this veggie mixture to use for garnish.
  2. Add the cream cheese and salt and pulse to desired consistency.
  3. Transfer into a covered container and store in the fridge for several hours to allow flavors to blend.
  4. Serve with bagels, celery sticks, crackers, chips or whatever you'd like; garnish with the extra minced veggies if you wish.



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