Tangy Veggie Spread
Author: Anita
Prep time: 15 mins
Total time: 15 mins
  • 3 8-oz packages cream cheese, softened
  • 6 green onions, sliced
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 red or orange bell pepper, diced
  • ⅓ cup diced red onion
  • 1 clove garlic, pressed
  • ½ cup fresh lime juice
  • ¼ cup diced green chiles (I used 505)
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • pepper to taste
  1. Put all ingredients in a food processor and pulse till you get desired consistency.
  2. Serve on bagels, crackers, with veggies... whatever!
  3. Store in a covered container in fridge. Keeps for up to 2 weeks.
Ever tried the Garden Vegetable Philadelphia Cream Cheese? (Or a store brand knock-off) It's one of my favorite flavors. Well, I had the idea to make a spicier version with the addition of green chiles. And then my creativity got the best of me and I ended up with something quite different ... and I think it's much better. Lime juice and cumin make a big difference. And I go a little light on the green chiles. I didn't want it hot - I wanted it tangy with a bit of heat. Tangy Veggie Spread is the right name for it.

In my book, this is to die for. And, of course, if you eat enough of it, you just might. It's hard to stop. I ended up having this on celery and crackers for breakfast. It filled me up pretty fast.

Tangy Veggie Spread is great with veggies, bagels, crackers ... I'd put it on a sandwich instead of cheese or mayo. Really really tasty ... and very easy to make. Plus it keeps for several weeks. It's not just for parties - make up a tub of it to use in recipes.

Hey, try this and let me know if you like it as much as I do!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/cold-dips/tangy-veggie-spread/