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.
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.
I made this exactly as written and served it at a backyard party -- I think it's a solid recipe. The dip is light and herby, nice for summertime (when you will probably have the parsley & chives in your garden). It can definitely be made a day or two in advance, which is nice for entertaining. I don't know if I'll do it again only because it isn't very interesting / there wasn't anything particularly exciting about it.
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