Garden Vegetable Spread
A creamy and flavorful vegetable spread made with fresh veggies and herbs, perfect for snacks, appetizers, or sandwiches.
Ingrédients
Vegetable Base
- 1 tablespoon olive oil Used to sauté the vegetables
- 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
Creamy Base
- 3 tablespoons cream cheese (softened) Adds creaminess to the spread
- 3 tablespoons mayonnaise Adds richness and flavor
- ¼ cup finely shredded mozzarella cheese Optional for extra creaminess
- 1 tablespoon fresh parsley (finely chopped) For garnish and freshness
- 1 teaspoon lemon juice Adds brightness to the flavor
Instructions
Preparation
- Wash and finely chop all vegetables: onion, carrot, zucchini, and red bell pepper.
- Mince the garlic and set everything aside.
Cooking
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion, grated carrot, diced zucchini, and red bell pepper. Cook for about 6 to 8 minutes, stirring often until the vegetables soften.
- Stir in minced garlic, salt, black pepper, dried Italian seasoning, and paprika. Cook for an additional minute.
Combining
- Remove the skillet from heat and allow the vegetable mixture to cool slightly.
- Transfer the cooled vegetable mixture to a mixing bowl and add cream cheese, mayonnaise, shredded mozzarella, parsley, and lemon juice.
- Mix until smooth and creamy.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to blend.
Serving
- Once chilled, transfer the spread to a serving dish, and enjoy with crackers or fresh vegetables.
Notes
For a vegan version, substitute with vegan cream cheese and mayonnaise. Ensure to use gluten-free crackers if serving to those with gluten sensitivity.