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Turkey-Broccoli Roll-Ups
Learn how to prepare roll-ups & quesadillas that taste divine but don't need divine intervention to create.
Creamy Dill Veggie Dip
Yield: Makes 8 servings
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.
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 |
This recipe appears in:
Dips & Spreads
