Garden Vegetable Spread Recipe

Introduction

This Garden Vegetable Spread is a fresh and flavorful way to enjoy a medley of colorful veggies blended into a creamy, tangy dip. Perfect for crackers, sandwiches, or as a party appetizer, it brings a healthy twist to any snack time.

Ingredients

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• ½ cup grated carrot
• ½ cup finely diced zucchini
• ¼ cup finely diced red bell pepper
• 2 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried Italian seasoning
• ½ teaspoon paprika
• 3 tablespoons cream cheese, softened
• 3 tablespoons mayonnaise
• ¼ cup finely shredded mozzarella cheese
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon juice

Instructions

1. Step 1: Heat the olive oil in a skillet over medium heat.
2. Step 2: Add the onion, carrot, zucchini, and red bell pepper. Cook for about 6–8 minutes, stirring often, until the vegetables soften and moisture evaporates.
3. Step 3: Stir in the garlic, salt, black pepper, Italian seasoning, and paprika. Cook for 1 more minute.
4. Step 4: Remove the skillet from heat and let the vegetable mixture cool slightly.
5. Step 5: Transfer the vegetables to a mixing bowl.
6. Step 6: Add the cream cheese, mayonnaise, mozzarella cheese, parsley, and lemon juice to the bowl.
7. Step 7: Mix until the spread is creamy and all ingredients are well combined.
8. Step 8: Cover the bowl and refrigerate for at least 30 minutes to let the flavors blend together.

Tips & Variations

• Use Greek yogurt instead of mayonnaise for a lighter version with added protein.
• Try adding chopped fresh basil or dill for a different herb flavor.
• Serve with toasted baguette slices or your favorite crackers for extra crunch.

Storage

Store the spread in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and let it sit at room temperature for 10 minutes to soften. Reheat is not recommended as the cheeses may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this spread vegan?

Yes, substitute the cream cheese, mayonnaise, and mozzarella with plant-based alternatives to create a vegan version of this spread.

How long does the spread keep in the fridge?

It stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

Garden Vegetable Spread Recipe

Print Recipe

★★★★★

4.9 from 665 reviews

This Garden Vegetable Spread is a creamy and flavorful appetizer combining sautéed fresh vegetables with cream cheese, mayonnaise, and mozzarella. Perfectly seasoned with Italian herbs and paprika, it makes a delicious and healthy dip or sandwich filling that’s easy to prepare and ideal for entertaining or everyday snacks.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: Approximately 1 cup spread, serves 6 as a dip 1x
• Category: Spread
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 tablespoon olive oil
• ½ cup finely chopped onion
• ½ cup grated carrot
• ½ cup finely diced zucchini
• ¼ cup finely diced red bell pepper
• 2 cloves garlic, minced

Seasonings

• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried Italian seasoning
• ½ teaspoon paprika

Base and Garnish

• 3 tablespoons cream cheese, softened
• 3 tablespoons mayonnaise
• ¼ cup finely shredded mozzarella cheese
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon lemon juice

Instructions

1. Heat Olive Oil: Place a skillet over medium heat and add the olive oil, allowing it to warm up before adding the vegetables.
2. Sauté Vegetables: Add the chopped onion, grated carrot, diced zucchini, and red bell pepper to the skillet. Cook for 6 to 8 minutes, stirring frequently until the vegetables have softened and most of their moisture has evaporated.
3. Add Seasonings: Stir in the minced garlic, salt, black pepper, dried Italian seasoning, and paprika. Continue cooking for an additional minute to allow the spices to bloom.
4. Cool the Mixture: Remove the skillet from heat and let the vegetable mixture cool slightly to prevent melting the cheese later.
5. Combine Ingredients: Transfer the cooked vegetables to a mixing bowl. Add softened cream cheese, mayonnaise, shredded mozzarella, chopped parsley, and lemon juice.
6. Mix Until Creamy: Stir the mixture thoroughly until it becomes creamy and well combined.
7. Refrigerate to Blend Flavors: Cover the spread and refrigerate for at least 30 minutes to allow the flavors to meld and the spread to firm up slightly before serving.

Notes

• For a lower fat option, substitute mayonnaise with Greek yogurt and use reduced-fat cream cheese.
• This spread pairs well with crackers, fresh baguette slices, or as a sandwich spread.
• Can be made a day ahead to deepen the flavor.
• For a vegan version, use plant-based cream cheese, vegan mayo, and dairy-free mozzarella.
• Store leftovers tightly covered in the refrigerator for up to 3 days.

Keywords: vegetable spread, garden vegetable dip, creamy vegetable spread, healthy appetizer, vegetarian spread