Garden Vegetable Cream Cheese

garden vegetable cream cheese

There are many places in San Francisco to get a delicious bagel for breakfast, but one of my favorite places to go is Noah’s. Mainly for their incredible cream cheese shmears. I have been so spoiled by them that regular cream cheese is just too boring for me now! My favorite cream cheese to buy is garden vegetable, but a close second is sun-dried tomato and basil. One day when I was brainstorming some new recipes to create for the Magic Bullet blog, a light bulb went off in my head as I saw some light cream cheese in my refrigerator. Why not make my own cream cheese shmears at home? Much cheaper, and just as delicious! This garden vegetable cream cheese shmear is made with chopped carrots, red bell pepper, chives and celery. You can add whatever you think will taste good as well. Blend everything up in your Magic Bullet or blender and WAH-LAH! Homemade garden veggie cream cheese 🙂

magic bullet cream cheese vegetable cream cheese

5.0 from 3 reviews
Garden Vegetable Cream Cheese
Prep time
Type: Breakfast
Serves: 4
  • 4 oz cream cheese, room temperature
  • 1 tbsp finely chopped celery or leek
  • 1 tbsp chopped fresh chives
  • 2 tbsp finely chopped carrot
  • 2 tbsp chopped red bell pepper
  • Pinch of salt and pepper
  1. Blend cream cheese until you get a creamy consistency.
  2. Add remaining ingredients and pulse a few times until blended (do not over-blend if you want a chunky texture).
  3. Enjoy with bagels or crackers. Keep refrigerated for up to 3 days.
Makes ~1/2 cup cream cheese

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  1. Tara says:

    Yum! The only time I heard of ‘schmears’ was at Noah’s Bagels. Do you think the Magic Bullet is a necessary buy? I have been on-and-off about buying one but I love the convenience that’s show cased on your blog!

  2. Judi says:

    Great recipe! Of course, I tweaked it slightly as I love having a spreadable cream cheese for bagels, toast and it’s much nicer as a dip.
    I used my equivalent of a bullet to chop the vegetables fine. Then put them, the cream cheese and 2-3 Tablespoons of cream/milk into my mixer with the standard blade on. Whipped it up and voila, whipped garden veggie cream cheese…just like my bagel shop sells.

  3. Jeff says:

    Any small processor should work. The Cuisinart Mini works fine and if you look at home recipe ingredients, virtually all use carrots. Scallions are very common. Radish, red bells and sometimes green bells are added. Onion or leeks substitute for scallions. Celery or cucumber are sometimes used. Season with salt and pepper if desired. Let flavors meld in fridge for a bit. You can’t really ruin it with a bit of different egies

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