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Creamy garden vegetable spread topped with fresh herbs, ready to serve.
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Garden Vegetable Spread

This Garden Vegetable Spread is creamy, savory, and loaded with colorful vegetables. Sautéed zucchini, carrots, onion, and red bell pepper are mixed with cream cheese, mozzarella, and mayonnaise for a rich and flavorful spread. Serve it chilled with crackers, bread, or your favorite dippers for an easy appetizer or snack.
Prep Time10 minutes
Cook Time15 minutes
Chilling time30 minutes
Total Time55 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: creamy vegetable spread, Easy appetizer, garden vegetable spread, vegetable spread, zucchini spread
Cooking Method: No-Cook, Stovetop
Diet: Vegetarian
Servings: 8
Calories: 93kcal
Author: MelanieCooks.com

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup onion finely chopped
  • 1/2 cup carrot grated
  • 1/2 cup zucchini finely diced
  • 1/4 cup red bell pepper finely diced
  • 2 cloves garlic minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried Italian seasoning
  • 1/2 tsp paprika
  • 3 tbsp cream cheese softened
  • 3 tbsp mayonnaise
  • 1/4 cup mozzarella cheese finely shredded
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp lemon juice

Instructions

  • Pour the olive oil into a skillet and heat it over medium heat.
  • Add the chopped onion, grated carrot, diced zucchini, and red bell pepper.
  • Cook the vegetables for 6 to 8 minutes, stirring frequently. Continue cooking until they are tender and the excess moisture has cooked away.
  • Add the minced garlic, salt, black pepper, Italian seasoning, and paprika.
  • Stir and cook for 1 additional minute.
  • Take the skillet off the heat and let the vegetable mixture cool slightly.
  • Transfer the cooked vegetables to a mixing bowl.
  • Add the softened cream cheese, mayonnaise, shredded mozzarella, parsley, and lemon juice.
  • Stir everything together until the spread is creamy and evenly combined.
  • Cover the bowl and refrigerate the spread for at least 30 minutes before serving so the flavors can blend.

Notes

  • Let the cooked vegetables cool slightly before mixing them with the creamy ingredients.
  • Chill the spread for at least 30 minutes for the best flavor.

Nutrition

Calories: 93kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 152mg | Potassium: 93mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1704IU | Vitamin C: 10mg | Calcium: 35mg | Iron: 0.3mg