Makes about 3 tablespoons, enough for one 8 oz block of cream cheese

This blend captures the savory, herby, slightly sweet flavor profile of commercial garden vegetable seasoning mixes. The combination of dried vegetables and herbs rehydrates beautifully into soft cream cheese, creating a fresh, garden-forward spread that tastes bright and complex. It works equally well stirred into sour cream for a quick dip, blended into softened butter for a compound spread, or mixed into whipped cream cheese for bagels and crackers. Let it sit for at least an hour before serving so the dried ingredients fully bloom and the flavors meld together.

Ingredients

Dried vegetables

• 1 tbsp dried chives
• 1 tsp dried minced onion
• 1 tsp dried minced carrot (or carrot powder)
• 1 tsp dried bell pepper flakes (red or mixed)
• 1/2 tsp dried celery flakes
• 1/2 tsp dried parsley

Herbs and seasoning

• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dill weed
• 1/4 tsp fine sea salt
• 1/8 tsp white pepper
• 1/8 tsp sugar (balances the savory notes)

Directions

1. Combine all ingredients in a small bowl and stir until evenly blended.
2. To use, soften one 8 oz block of cream cheese to room temperature.
3. Add the full batch of seasoning blend to the cream cheese.
4. Mix thoroughly with a fork or hand mixer until fully incorporated.
5. Cover and refrigerate for at least 1 hour, preferably 2 to 3 hours, before serving.
6. Taste and adjust salt if needed before serving.

Tips and variations

• Store unused dry blend in a small sealed jar for up to 6 months in a cool, dry place
• For a lighter dip, blend into equal parts cream cheese and sour cream
• Add a pinch of dried tomato powder for a deeper garden flavor
• A small amount of dried spinach flakes adds color and a mild earthiness
• For a smoother spread, pulse the dry blend in a spice grinder before mixing in
• This blend also works well stirred into softened butter for a vegetable compound butter on bread or rolls
• If you cannot find dried carrot, finely grated fresh carrot patted dry is a good substitute, though it will shorten the shelf life of the finished spread

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