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| Summer
Veggie Spread |
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Ingredients
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| 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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