Diabetes Outreach Network
Paula's Potluck by Paula Ackerman, RD, CDE

 
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Summer Veggie Spread
 
  Ingredients
8 ounces nonfat cream cheese, at room temperature
1/3 cup mayonnaise, reduced fat
1 Tbsp

dill weed, chopped

1 Tbsp fresh parsley, chopped
1 garlic clove, crushed
2 tsp fresh basil, chopped
1 cup assorted finely chopped vegetables
  (such as bell peppers, carrots, celery, cauliflower, etc.)
 
     
  Method  
Mix cream cheese, mayonnaise, dill weed, parsley, garlic, and basil. Blend until smooth. Add chopped vegetables, reserving a few to sprinkle over the top. Serve as a spread or dip for veggies or crackers.
 
Nutritional Information -
 
Serving Size: 1/4 cup
Exchange: 1 vegetable, ½ oz lean meat

Calories: 56
Fat: 2 g
Protein: 4 g
Carbohydrate: 4 g

 

 
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