Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1 tbsp whole milk
  • 1/2 tsp lemon juice
  • 2 tbsp carrots, finely diced
  • 2 tbsp celery, finely diced
  • 2 tbsp red bell pepper, finely diced
  • 2 tbsp green onions, thinly sliced
  • 1 tbsp fresh parsley, minced
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions:

  1. Finely dice the carrots, celery, and red bell pepper into uniform 1/8 inch cubes. Slice the green onions and mince the parsley. Pat the vegetables dry with a paper towel to ensure the spread does not become watery.
  2. Place the softened cream cheese, milk, and lemon juice into a large mixing bowl. Use an electric mixer on medium-high speed to whip the mixture for 1–2 minutes until aerated, smooth, and velvety.
  3. Reduce the mixer speed to low or use a rubber spatula to gently fold in the diced vegetables, parsley, garlic powder, salt, and pepper until evenly distributed.