Easy Creamy Dill Veggie Dip Recipe | Delicious & Healthy

Creamy Dill Veggie Dip

YIELD Makes 8 servings

INGREDIENTS

4 ounces reduced-fat cream cheese 1/2 package dry ranch salad dressing mix (about 2 tablespoons) 2 tablespoons fat-free (skim) milk 1‑1/2 teaspoons dried dill weed or 1 tablespoon chopped fresh dill 4 cups raw vegetables (such as cherry tomatoes, celery sticks, baby carrots, broccoli florets, cucumber slices, zucchini slices and/or red or green bell pepper strips) 8 unsalted breadsticks

PREPARATION:

1. Place cream cheese, dressing mix, milkand dill weed in blender; blend until smooth. Store, tightly sealed, in refrigerator.
2. Serve dip with vegetables and breadsticks.

Note This recipe can be doubled, if needed. Travel Tip Divide dip between 8 individual plastic containers; cover tightly. Divide vegetables and bread sticks between 8 small resealable plastic bags. Store in cooler with ice. This recipe appears in: Dips & Spreads NUTRITIONAL INFORMATION: Serving Size: 2 tablespoons dip with 1/2 cup vegetables and 1 breadstick Fiber 1 g Carbohydrate 12 g Cholesterol 7 mg Saturated Fat 2 g Total Fat 3 g Calories from Fat 33 % Calories 90 Protein 4 g Sodium 239 mg DIETARY EXCHANGE: Vegetable 1 Starch 1/2 Fat 1/2