✅ Ingredients
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8 oz cream cheese, softened
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½ cup sour cream (or plain Greek yogurt for a lighter version)
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½ cup shredded cheddar cheese (or Colby Jack)
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¼ cup chopped green onions
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¼ cup chopped bell peppers (any color, or mix of red/yellow/green)
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¼ cup chopped celery
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2 tbsp chopped fresh parsley (or 1 tbsp dried)
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1 tsp garlic powder
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½ tsp onion powder
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¼ tsp salt
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¼ tsp black pepper
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Optional: pinch of crushed red pepper flakes or dill weed for extra flavor
👩🍳 Instructions
1️⃣ Mix the Base
In a medium bowl, beat together cream cheese and sour cream (or Greek yogurt) until smooth and creamy.
2️⃣ Add Flavor
Stir in garlic powder, onion powder, salt, pepper, and any optional spices.
3️⃣ Fold in the Veggies & Cheese
Add the shredded cheese, chopped onions, peppers, celery, and parsley.
Stir until evenly combined.
4️⃣ Chill
Cover and refrigerate for at least 1 hour before serving — this helps the flavors meld beautifully.
🌶️ Serving Ideas
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Scoop with mini bell peppers (like in your photo), celery, cucumbers, or carrots
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Spread on low-carb wraps or bagels
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Serve as a topping for baked potatoes or grilled chicken
🧊 Storage
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Keeps in an airtight container for up to 5 days in the fridge.
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Do not freeze — it will change texture.
❤️ Why You’ll Love It
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No cooking required — ready in minutes
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Low-carb, keto-friendly, and full of protein
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Crunchy, creamy, and super addictive