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Crudités with Lemon-Herb Dip

Yield Makes 8 servings

Ingredients

  • 8 ounces room-temperature cream cheese
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons thinly sliced fresh chives
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1 tablespoon milk
  • 1 English cucumber
  • 1 pound carrots
  • 1 bunch (about 1 3/4 lb.) celery

Nutrition Information

  • calories 140
  • caloriesfromfat 64 %
  • protein 3.8 g
  • fat 10 g
  • satfat 6.3 g
  • carbohydrate 9.9 g
  • fiber 3.4 g
  • sodium 241 mg
  • cholesterol 31 mg

How to Make It

  1. In a small bowl, with a mixer on low speed, beat cream cheese, Italian parsley, chives, lemon juice, and salt until well blended. Add milk and beat until smooth; if mixture is too stiff, add a little more milk. Spoon into a bowl.

  2. Rinse and thinly slice English cucumber (12 oz.), peel carrots and cut into sticks, and rinse and trim celery and cut into sticks. Arrange vegetables on a platter; serve with lemon-herb dip.