Foodie Friday · Homemaking · Natural Living · Recipe

Veggie Cream Cheese

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100 Days of Real Food Fast and Fabulous
If you have spent much time around my blog at all, you have probably picked up on the fact that I am big on real foods. That is why I am so excited to be selected as an ambassador for Lisa Leake’s new book, 100 Days of Real Food: Fast & Fabulous.

I love this recipe and see us making it a lot in the future! Extremely quick and easy to make, this recipe is gluten and nut free as well as vegetarian.
Great to dip veggies or crackers, or use on sandwiches or roll ups (with cucumber slices, or left over sliced chicken or turkey).

This recipe does require a food processor, I only have a mini one, but it was still pretty easy, I simply did the veggies one at a time and then mixed everything in a bowl with a mixer. If you do not have a food processor, you could probably grate the veggies and mix them up…

A Natural Mama's Guide to Doctor Questions

Veggie Cream Cheese

  • 1 carrot, peeled and cut into large chunks
  • 1/4 cucumber, skin on, cut into large chunks
  • 2 garlic cloves, smashed
  • 1 green onion, white and green parts, roughly chopped
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • One 8-ounce package cream cheese, at room temperature

 In the food processor, combine everything but the cream cheese and pulse until finely chopped.

 Drop the cream cheese into the veggie mix and pulse until well combined. Serve or store in the fridge for up to 4 days.

More About The Book

In 100 Days Fast & Fabulous, Lisa shares some tasty, quick recipes proving that real food doesn’t have to take forever to cook. She also shares some helpful information on buying real foods (including her typical grocery list-by store), when homemade or homegrown is really worth it, food prep and storage ideas and meal plans.

There’s a total of 100 recipes-75 that you will only find in 100 Days of Real Food Fast and Fabulous-not even on the 100 Days of Real Food blog.

Fast and Fabulous includes a great break down chart in the back letting you know quickly which recipes are freezer friendly, gluten free, dairy free, vegetarian or nut free. Here’s how they break down.

  • 85 recipes are (or can easily be) Gluten Free
  • 52 recipes are (or can easily be) Dairy Free
  • 69 recipes are (or can easily be) Vegetarian
  • 85 recipes are (or can easily be) Peanut / Tree Nut Free
  • 35 recipes are Freeze Friendly-so you can still give your family real food when busy times are coming

This greatly reduces the time I have to take combing through recipes to find gluten free ones and takes the guess work out of figuring out what freezes well!

Do you fix real foods? What are some of your favorite cookbooks?
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