Before I had kids, I don’t think I ever used cream cheese to make anything other then cheesecake. Now, I use it to make everything from Sun Dried Tomato Cream Cheese Spread, to Avocado & Cream Cheese Sammies, to Mini Vanilla Cupcakes, to my favorite, weelicious Blueberry Cream Cheese French Toast.

I find cream cheese to be one of the most versatile staples I keep in my fridge. In my experience, just adding a touch of this airy delight to foods kids normally put up a fuss about yields incredible results . I’m sure if you placed some raw carrots and broccoli in a bowl in front of your wee one for a snack you would be met with an, “I’m not eating that!” But toss those same veggies into a food processor with some lovely cream cheese and voila! You have a spread that goes beautifully on crackers, in a sandwich, and best of all, happily in your child’s mouth!


Veggie Cream Cheese

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Author: Catherine McCord
Prep Time 3 minutes
Total Time 5 minutes


  • 1/2 Cup carrots, grated
  • 1/2 Cup Broccoli, raw
  • 1 Tbsp Chives, diced
  • 1 small garlic clove
  • 1/2 Tsp kosher salt
  • 1 8oz Pkg. Cream Cheese, softened



    Sodium: 240mg | Sugar: 1g | Cholesterol: 30mg | Calories: 100kcal | Fat: 10g | Protein: 2g | Carbohydrates: 2g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


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