Creamy Dill Veggie Dip Photo
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:

  1. Place cream cheese, dressing mix, milkand dill weed in blender; blend until smooth. Store, tightly sealed, in refrigerator.
  2. 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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