This is one of my favorite things, especially if I have good bagels to spread it on.
Start with your favorite cream cheese. I like the Neufchatel kind for some reason. Usually I will do a whole package, this time I had used some of it already, so it was maybe 6 oz.
Then get a variety of veggies. More colors == better. This batch has: 1/2 green pepper, 2 sticks of celery, 1/3 onion, 1/2 carrot, 2 cloves garlic, 2 radishes.
Cut your veggies up really small. This takes a little time, but if you have a good knife, it’s almost fun.
You want to have more veggies than cream cheese.
If it seems like you have too many veggies, that’s good. Break up your cream cheese and start mixing it in with the veggies. I use a fork. If your bowl isn’t very tall, you’ll get veggie spill-over. Keep scooping the veggies from the bottom onto the top and smash them in.
At first it seems like you will have extra veggies, but keep mixing. Eventually you will have a cohesive blob of veggie cream cheese.
It is optional to add salt, pepper, or other spices. I usually wait until I’m spreading it on the bagel or toast and then I add just enough to enhance the flavor.