Creamy Vegetable Dip

Southern Living
Thick and creamy, this dip recipe is best served with sturdy raw vegetables, such as baby carrots or broccoli.
Makes 1 1/2 cups (serving size: 1/4 cuo)


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1 (8-ounce) package fat-free cream cheese, softened
2 tablespoons fat-free milk
2 tablespoons freshly grated Parmesan cheese
4 teaspoons Ranch salad dressing mix
1/4 cup chopped red bell pepper
1 green onion, chopped (about 2 tablespoons)
Assorted fresh vegetables


Beat cream cheese and milk at medium speed with an electric mixer until creamy; add cheese and dressing mix, beating until blended. Stir in bell pepper and green onions. Cover and chill until ready to serve. Serve with assorted fresh vegetables.

Created date

October 2003

Nutritional Information

Calories 62
Caloriesfromfat 17 %
Fat 1.2 g
Satfat 0.7 g
Monofat 0.1 g
Polyfat 0 g
Protein 6.3 g
Carbohydrate 4.3 g
Fiber 0.2 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 406 mg
Calcium 104 mg