Random Article
Creamy Dill Veggie Dip
Cite This!
Please copy/paste the following text to properly cite this HowStuffWorks article:
Publications International, Ltd., the Editors of. "Creamy Dill Veggie Dip." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/creamy-dill-veggie-dip-recipe.htm> 08 January 2009.
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
