Garlic Herb Veggie Cream Cheese Spread
Cottage-boosted cream cheese with carrot, parsley, and garlic – 40 minutes
This is the bagel-shop veggie spread, rebuilt. Cream cheese and cottage cheese blend until smooth, then you fold in shredded carrot, celery, and a pile of herbs. The jar looks like the photo – cream base, orange flecks, green through every scoop.
About 40 minutes. Most of that is chill time so the garlic settles and the veg stay crisp.
Why you’ll love this spread
- 11g protein per 1/4 cup – snack that holds you
- Only 4g net carbs – veg and herbs, no sweet mix-ins
- About 40 minutes, mostly hands-off chill
- Orange carrot flecks and green herbs in every scoop
- One blender, one jar
- Better on day two after the garlic blooms
Health notes
- High protein: Cottage cheese plus cream cheese.
- Low carb: Carrot, celery, and herbs. No crackers required.
- Veg-forward: Color in every scoop, like the photo.
- Six servings: About 1 1/2 cups total.
Key element – blend the dairy, fold the veg
If you blend the carrot and herbs, the spread turns pale green mush. Blend only the cottage and cream cheese until silk. Then fold the veg by hand so you keep the orange flecks and parsley bits you see in the jar.
Ingredients
Dairy base
- 8 oz (226g) cream cheese, room temp
- 3/4 cup (170g) cottage cheese (small curd, 2% or 4%)
- 1 garlic clove, minced (or 1/2 tsp garlic powder)
- 1 Tbsp lemon juice
- 1/2 tsp salt + 1/4 tsp black pepper
Veg and herbs
- 1/3 cup finely shredded carrot
- 1/4 cup celery, minced small
- 2 Tbsp green onion or chives, minced
- 1/4 cup fresh parsley, chopped
- 1 Tbsp fresh dill, chopped (optional)
Swaps
- All cream cheese: Skip cottage. Protein drops a few grams; texture is richer.
- Greek yogurt: Use 1/2 cup thick Greek yogurt instead of cottage. Tangier.
- No carrot: Use minced red bell pepper for the orange flecks.
- Herb swap: Chives and parsley only if you do not have dill.
Instructions
| 1 | Soften the dairy. Let the cream cheese sit out 20 minutes if it is still cold. Cold cream cheese stays lumpy. |
| 2 | Blend the base. Add cream cheese, cottage cheese, garlic, lemon, salt, and pepper to a blender or food processor. Blend 45 to 60 seconds until completely smooth. Scrape the sides once. No curds. |
| 3 | Prep the veg. Shred the carrot fine. Mince celery and green onion small. Chop parsley. Pat everything dry in a towel so the spread does not weep. |
| 4 | Fold, do not blend. Scrape the dairy into a bowl. Fold in carrot, celery, green onion, parsley, and dill with a spatula until the flecks are even. |
| 5 | Chill and serve. Pack into a jar. Cover and chill 28 to 30 minutes (overnight is better). Taste for salt. Serve with cucumber slices, celery sticks, or low-carb toast. |
Pro tips
- Dice the veg small so you get orange and green in every scoop, like the photo.
- Pat the veg dry. Wet carrot makes a watery jar by day two.
- Fresh garlic is sharper on day one and mellows overnight. Garlic powder is milder from the start.
- If the spread is too thick, fold in 1 Tbsp Greek yogurt. Do not add milk.
- A squeeze of lemon just before serving wakes the herbs back up.
Nutrition
| Nutrient | Per 1/4 cup |
|---|---|
| Calories | 140 |
| Protein | 11g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 9g |
| Sodium | 320mg |
Estimates with 2% cottage cheese and regular cream cheese. Full-fat cottage will shift the numbers slightly.
Variations
Everything bagel
Fold in 1 tsp everything-bagel seasoning with the veg.
Spicy
Add 1 minced jalapeno and a pinch of chili flakes.
Smoked salmon
Fold in 2 oz flaked smoked salmon after the veg. Serve the same day.
Cucumber dill
Swap carrot for seeded minced cucumber and use extra dill.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 5 days | Covered jar; stir before serving |
| Freezer | Not ideal | Dairy splits and veg go watery |
| Best eaten | Day 2 | Garlic and herbs settle overnight |
FAQ
Test your knowledge
5 quick questions about this spread
1. Protein per 1/4 cup?
2. Net carbs per 1/4 cup?
3. What do you blend?
4. Why fold the veg by hand?
5. When does this spread taste best?
