Crudités with Lemon-Herb Dip

Yields
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

Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories140

% Daily Value *
Total Fat 10g13%

Saturated Fat 6.3g32%
Cholesterol 31mg11%
Sodium 241mg11%
Total Carbohydrate 9.9g4%

Dietary Fiber 3.4g13%
Protein 3.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Crudités with Lemon-Herb Dip