Garden Vegetable Cheese Dip

What is it about Cheese and Crackers that makes me smile? I adore party foods. I could eat them for supper every night, but the hubbyman may not embrace my enthusiasm. This is a great dip for crackers! Keebler® Flips are my cracker of choice for this one!


You’ll need:

3 eight ounce packages of softened cream cheese; I use Philadelphia® Cream Cheese

1 cup sour cream

1 cup red bell pepper, diced small

1 cup yellow bell pepper, diced small

1/2 cup green bell pepper, diced small

1/2 cup cucumber, diced small

1 cup carrots, diced small

1 cup celery, diced small

1/2 cup purple onion, diced small

1 cup kalamata olives, sliced

1 tsp. salt, pepper and Badia® Complete seasoning

1 Tablespoon dried Dill

yeah, its a lot of veggies.. but so worth it!

Dice all your veggies small, I keep the measuring cup there and measure out as I go. Then when I have what I need I bag up any left over and keep for another day.


I slice and seed the cucumber before I dice it, that takes a lot of the water out.

Combine the cream cheese, sour cream, the veggies and spices in the bowl of a food processor.

Pulse until the mixture is the consistency that you like. Sometimes I make it with chunkier bits of the veggies, but today I made it a bit more smooth.

Put the mixture in a container with a lid and keep in the fridge and chill for at least 2 hours ( the longer it sits the better it tastes)

This recipe can be made with your choice of veggies, more or less of your favorite ingredients.


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