Creamy Dill Veggie Dip
Makes 8 servings
|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)|
- Place cream cheese, dressing mix, milkand dill weed in blender; blend until smooth. Store, tightly sealed, in refrigerator.
- Serve dip with vegetables and breadsticks.
This recipe can be doubled, if needed.
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.
|Serving Size:||2 tablespoons dip with 1/2 cup vegetables and 1 breadstick|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||33 %|
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