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| Summer
Veggie Spread |
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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 |
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(such as
bell peppers, carrots, celery, cauliflower, etc.) |
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Method |
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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. |
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| Nutritional
Information - |
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Serving
Size: 1/4 cup
Exchange: 1 vegetable, ½ oz lean meat
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| Calories:
56 |
Fat:
2 g
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| Protein:
4 g |
Carbohydrate:
4 g
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