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)
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 |