In a mixing bowl, add the cream cheese and stir with the help of fork until the cream softens and creamy.
Now add the chopped carrots along with basil, parsley, black pepper, Dili leaves and salt. Combine everything well.
Add lemon juice and mix well.
Transfer the cream cheese spread into an airtight container and store it in the fridge for about 2 hours or overnight to allow flavours to mix thoroughly with cream cheese (here I kept mine overnight).
You can store this dip/spread in an airtight box up to 2 weeks in the fridge.