|
| 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
|
|
|
|
|
|
|