Creamy Dill Veggie Dip

Creamy Dill Veggie Dip

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)
8 unsalted breadsticks


  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.

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 can be doubled, if needed.

Nutritional Information

Serving Size: 2 tablespoons dip with 1/2 cup vegetables and 1 breadstick
Calories 90
Calories from Fat 33 %
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 7 mg
Carbohydrate 12 g
Fiber 1 g
Protein 4 g
Sodium 239 mg

Dietary Exchange

Starch 1/2
Vegetable 1
Fat 1/2

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