Place the cream cheese on your kitchen counter for about an hour before you start mixing. Soft cream cheese is much easier to whip and creates a perfectly smooth and creamy texture.

Wash all your vegetables thoroughly under cold water to remove any garden dirt or debris. Finely dice the bell peppers and green onions until they are the size of small peas.

Use your vegetable peeler to remove the outer skin of the carrot, then use a box grater. Squeeze the grated carrots in a paper towel to remove any excess moisture before mixing.

In your large mixing bowl, combine the softened cream cheese and the plain Greek yogurt. Use your electric mixer to beat them together until the mixture is light, airy, and fluffy.

Stir in the garlic powder, onion powder, sea salt, and black pepper into the creamy cheese base. Mix well so the spices are spread evenly throughout the entire bowl of cream cheese.

Add the chopped fresh dill and parsley to the bowl to give the spread a bright green color. Fresh herbs provide a much stronger and more refreshing flavor than dried herbs for this recipe.

Gently fold in the diced bell peppers, green onions, and the dried grated carrots using a spatula. Mixing by hand ensures the vegetables stay crunchy and do not turn the spread watery.

If the spread feels too thick, you can add one extra tablespoon of Greek yogurt to soften it. It should be easy for you to spread onto a soft piece of bread.

Transfer the garden spread into your glass jar and cover it with a tight lid. Let it chill in the refrigerator for at least one hour to allow the flavors to blend.

Give the spread a quick stir before serving it to your guests or family. Add a tiny sprig of fresh dill on top to make it look beautiful and very appetizing.