Crudités with Lemon-Herb Dip

Crudités with Lemon-Herb Dip

Sunset APRIL 2004

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 64%
  • Protein: 3.8g
  • Fat: 10g
  • Saturated fat: 6.3g
  • Carbohydrate: 9.9g
  • Fiber: 3.4g
  • Sodium: 241mg
  • Cholesterol: 31mg

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Crudités with Lemon-Herb Dip Recipe