TLC Cooking "Creamy Dill Veggie Dip"

Creamy Dill Veggie Dip

by the Editors of Publications International, Ltd.

Creamy Dill Veggie Dip

YIELD Makes 8 servings
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INGREDIENTS

4	ounces reduced-fat cream cheese
1/2	package dry ranch salad dressing mix (about 2 tablespoons)
2	tablespoons fat-free (skim) milk
1‑1/2	teaspoons dried dill weed or 1 tablespoon chopped fresh dill
4	cups raw vegetables (such as cherry tomatoes, celery sticks, baby carrots, broccoli florets, cucumber slices, zucchini slices and/or red or green bell pepper strips)
8	unsalted breadsticks

PREPARATION:

Place cream cheese, dressing mix, milkand dill weed in blender; blend until smooth. Store, tightly sealed, in refrigerator.
Serve dip with vegetables and breadsticks.

Note

This recipe can be doubled, if needed.

Travel Tip

Divide dip between 8 individual plastic containers; cover tightly. Divide vegetables and bread sticks between 8 small resealable plastic bags. Store in cooler with ice.

This recipe appears in: Dips & Spreads

NUTRITIONAL INFORMATION:

Serving Size:	2 tablespoons dip with 1/2 cup vegetables and 1 breadstick
Fiber	1 g
Carbohydrate	12 g
Cholesterol	7 mg
Saturated Fat	2 g
Total Fat	3 g
Calories from Fat	33 %
Calories	90
Protein	4 g
Sodium	239 mg

DIETARY EXCHANGE:

Vegetable	1
Starch	1/2
Fat	1/2

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