VEGETABLE CHEESE DIP
This versatile cheese dip is packed with hidden veg. Perfect for little hands to dip into or alternatively spread in sandwiches or pittas for a lunch box - kids will love it!
Provided by Esther Clark
Categories Lunch, Snack
Time 10m
Number Of Ingredients 5
Steps:
- Tip the cream cheese, cheddar, pepper and celery into a mixing bowl and stir together until well combined. Spoon the dip in to a bowl and serve with raw vegetables and strips of wholemeal pitta bread or breadsticks to scoop it up with.
Nutrition Facts : Calories 43 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium
CHEESY VEGETABLE DIP
Farmers' market veggies and reduced-fat wheat crackers help make this chilled dip a Healthy Living recipe.
Provided by My Food and Family
Categories Recipes
Time 3h10m
Yield Makes 2-3/4 cups dip or 22 servings, 2 Tbsp. dip and 16 crackers each.
Number Of Ingredients 7
Steps:
- Place cottage cheese and dressing in electric blender or food processor; cover. Blend well. Spoon into serving bowl.
- Stir in zucchini, tomatoes, onions and seasoning; cover.
- Refrigerate several hours or until chilled. Serve as dip with the crackers.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
HERBED CHEESY VEGGIE DIP
A variety of herbs sparks the flavor of this creamy mixture, which is great for dipping fresh veggies of all kins. "Even with low-fat ingredients, this tempting dip tastes terrific," relates Tracy Morgan of Louisville, Tennessee.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups dip.
Number Of Ingredients 9
Steps:
- Place cottage cheese in a blender or food processor; cover and process until smooth. Add the cream cheese, vinegar, Worcestershire sauce, garlic and seasonings; cover and process until smooth. , Transfer to a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with parsley. Serve with vegetables.
Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 147mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
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