Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 1 tbsp milk
  • 2 tbsp carrots, very finely diced
  • 2 tbsp red bell pepper, very finely diced
  • 2 tbsp celery, very finely diced
  • 1 tbsp red onion, finely minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon juice, freshly squeezed
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • Pinch of cracked black pepper

Instructions:

  1. Finely dice the carrots, celery, red pepper, and onion into uniform, confetti-sized bits.
  2. Place the softened cream cheese and milk in a mixing bowl. Using a hand mixer, whip on medium-high speed for 1–2 minutes until the cheese becomes pale and fluffy.
  3. Using a rubber spatula, gently fold in the diced vegetables, chopped parsley, lemon juice, garlic powder, salt, and pepper until the vegetables are evenly suspended in the cheese.