Vegetable Cream Cheese Spread Recipe

breakfast, snacks, glaze marinade & sauceSheri SpalloneComment
Vegetable Cream Cheese Spread Recipe

Vegetable Cream Cheese Spread Recipe

Cooking Time: 15-20 minutes  
Difficulty: Easy

Today I would like to share a simple homemade veggie cream cheese recipe, a creamy dreamy spread chock full of fresh vegetables and savory herbs, and the perfect spread on bagels, sandwiches, wraps and so much more.   Okay, I have to say, this homemade version is pretty darn close to the cream cheese tubs found at the grocery store.  It is really delicious!

Bagels and cream cheese are a staple breakfast or after school snack in our home, especially bagels slathered with Philadelphia Garden Vegetable Cream Cheese, our family's favorite.  The problem is, the small tubs found in grocery stores do not last long in a home with two teenagers, their friends, and a young adult, all with voracious appetites.  Anyone who has teenagers can attest to how quickly food disappears.  Yeesh!

Re-creating recipes at home is kind of my thing, so I  took a stab at re-creating my family's beloved veggie cream cheese spread because I could make larger quantities and I could control the ingredients. It took a couple of tries experimenting with the ingredients (apparently, cucumber was a no-no), but according to our "Master Taster Tester", as my son calls himself, this recipe got a thumbs up!   With just a few ingredients, a couple of minutes of chopping and mixing, the end result was a creamy, dreamy, savory spread, the perfect addition to bagels, crackers, sandwiches, and wraps.  You definitely need to try this delicious recipe.  It is so good, you may never go back to the store tubs again!

Thanks for stopping by.


  • 3 (8 oz.) packages of cream cheese, softened
  • 1/2 whole green pepper, seeded and coarsely chopped
  • 1/2 whole red pepper, seeded and coarsely chopped
  • 1/2 whole yellow pepper, seeded and coarsely chopped
  • 6 whole green onions, sliced
  • 1 large carrot, peeled and coarsely chopped
  • 1 stalk of celery, coarsely chopped
  • 1 clove of garlic, peeled
  • 1  1/2 Tablespoon (Tbsp) coarsely chopped chives (more to taste)
  • 1 Tablespoon (Tbsp) Cherchies® Lem'n Dill Seasoning (more to taste)
  • 1 teaspoon (tsp) Cherchies® Garlic Seasoning (more to taste)

*Feel free to add or subtract any veggies or herbs to your liking.

Coarsely chop the peppers, the onions, carrot, celery, and herbs.  Add all the ingredients, except the cream cheese, to a food processor and pulse until desired consistency.  My family prefers chunks of vegetables in their veggie cream cheese spread, but you are welcome to pulse until really fine. Scoop out the vegetable mixture from the food processor and place into a bowl. Set aside.  

*Note:  if you do not have a food processor, don't fret, this recipe can easily be made by finely chopping up all the ingredients and adding to the softened cream cheese.

Combine the cream cheese in the food processor until smooth.   Remove the cream cheese from the food processor and add to the vegetables.  Mix to combine.  Refrigerate the mixture for at least a half hour to marry the flavors.

Spread this heavenly mixture on just about anything, bagels, crackers, sandwiches, wraps, or use as a dip.  Enjoy!

Vegetable Cream Cheese Spread Recipe

Vegetable Cream Cheese Spread Recipe


30 Amazing Memorial Day BBQ Recipes

partiesSheri SpalloneComment
30 Amazing Memorial Day BBQ Recipes

30 Amazing Memorial Day BBQ Recipes

Happy May!

According to, May is National BBQ month!  It is the unofficial beginning of summer, and a time for celebrations such as Mother's Day, graduations, and the end of the school year.  May is also a month to remember those who have fought for our freedom.

Amid the celebrations, Memorial Day seems to get tucked in at the end of May and often does not get the recognition it deserves.  This particular holiday is meant to be a day of recognition to our servicemen and servicewomen, past and present, who have protected out rights as Americans. "Thank you to every serviceman and servicewoman who has given their all to guarantee us the wonderful freedom we enjoy. May we never forget nor take for granted what their sacrifice means to us!" - Anonymous

Well said! 

In honor of May and freedom and National BBQ month, we hope you enjoy our 30 favorite BBQ recipes to make your holiday easy peasy.  So celebrate your freedom this Memorial Day with a BBQ surrounded by your family and friends, and say thank you to those who serve and have served our glorious country!

Thanks for stopping by!  Enjoy!



Baked Coconut Shrimp With Spicy Lemon Raspberry Sauce Recipe

glaze marinade & sauce, entrees, appetizers, lunchSheri SpalloneComment
Baked Coconut Shrimp With Spicy Lemon Raspberry Sauce

Baked Coconut Shrimp With Spicy Lemon Raspberry Sauce

Do you have a food that makes you weak in the knees?  For me, hands down that would be coconut shrimp, but because of the fried factor, this dish is usually meant as an occasional indulgence.  But behold, Baked Coconut Shrimp! Hello!

Adapted from, this delicious recipe is a lighter version of it's cousin, fried coconut shrimp, using egg whites and baked to a golden brown in the oven.  This dish may be low in fat, but it is high in flavor.

Engulfed in a blanket of sweet crispy coconut and served with a spicy lemon raspberry sauce, this easy baked shrimp recipe is the perfect treat for dinner, lunch, or as an elegant appetizer for guests.  It is healthy, easy, and scrumptious!  You may want to grab some for yourself because these succulent morsels will disappear right before your eyes!



Preheat the oven to 400 degrees.  Line a baking sheet with parchment paper.  Clean and dry shrimp. Carefully separate the yolks from the egg whites, using the shell as a separator, and reserve the egg yolks for another yummy recipe.  Add the Chardonnay Lime & Cilantro Seasoning to the egg whites and mix.

In a small bowl, beat the egg whites with a hand held mixer until the egg whites make soft peaks, about a few minutes.

Arrange three bowls on your prep surface and place the following ingredients in the bowls in this order, corn starch, egg whites, and the shredded coconut.  Hold shrimp by the tail and dip into the cornstarch, then the egg whites, followed by the coconut and place on the parchment lined baking sheet.  

Place the shrimp on the baking sheet, sprinkle them with Cherchies® Select Grilling Rub, lightly spray with cooking oil, and bake the shrimp in the oven for about 15 minutes or until golden brown.

 While the shrimp are cooking, prepare the dipping sauce.  Mix together the Lem'n Raspberry Marmalade (or Apricot-Pineapple Preserves), the hot sauce (to taste), and the lime juice.  

When the shrimp are golden brown, remove them from the oven and serve immediately with the dipping sauce.  Enjoy!