This veggie cream cheese is great as a dip for crackers or veggies, and equally amazing on sandwiches with cucumber slices as a light lunch or classy appetizer. It's gluten-free, vegetarian, and only takes a few minutes to make!
Put all ingredients but the cream cheese in a food processor and pulse to combine until finely chopped.
Add the cream cheese into the veggie mixture and pulse until well combined. Scrape down the sides of the bowl if needed.
Serve immediately or store in the fridge for up to four days.
Notes
This is great served on crackers or with veggies as a dip, on cucumber sandwiches, or any other way you'd use cream cheese.
I scooped the seeds from the cucumber with a spoon so it would be less watery. If you use an English cucumber, you won't need to do this they have less water/seeds.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.