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Creamy Dill Veggie Dip
Browse the recipe Creamy Dill Veggie Dip
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 |