Veggie packed Cream Cheese served with sliced tomatoes, cucumbers, avocados, and red onion with toasted bagels.
You’ve probably seen the recent trend for butter boards, which has flowed into cream cheese now. This is my version of a slightly healthier homemade veggie cream cheese down the middle. It serves as a great after school snack or even a birthday brunch with a candle in the middle!
This recipe is more of a method that is completely adjustable to your own likes and preferences. You could even do a sweet version with mascarpone and chocolate chips, served with cookies and biscuits on the side! We chose veggies, and there’s something so much more rewarding about having fresh crunchy vegetables in the spread.
Homemade Veggie Cream Cheese Board
Veggie packed Cream Cheese served on a board with bagels and toppings.
Ingredients
- 2 8 oz blocks of cream cheese, at room temperature
- 1 small carrot, diced
- 1 stick celery, diced
- 1/4 small red onion, chopped
- 1 bunch scallions, sliced
- 1/2 red or yellow bell pepper, diced
- 1/4 English cucumber, chopped
- 1 Tbsp Everything Bagel Seasoning (I like Everything But the Bagel from Trader Joe's)
- 6 Sesame bagels toasted and sliced in half
- sliced onion, tomato, cucumber, avocado, chives for serving
Instructions
- Chop all of the veggies, and this recipe is very flexible - do them to the size you prefer, swap what you like or have on hand, and just fill this with what you love! Place the softened cream cheese in a large shallow bowl - I used a pie plate. Add the chopped veggies, and mix everything together with the Everything Bagel Seasoning.
- For serving, spread the cream cheese in a thick layer down the center of a cutting board, and then surround it with sliced veggies and toasted bagels.
Notes
The cream cheese will keep for a week in the fridge in a sealed container, if it doesn't get eaten before! This one doesn't last long in our house...
This also makes a fun birthday breakfast - we stuck a candle in the middle for my oldest daughter this year!
