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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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From Diabetic Cooking, a cookbook I recently received in the 2011 Cookbook Swap. They noted that the recipe could be doubled, if needed), Serving size is based on 2 tablespoons dip, 1/2 cup vegatables and 1 bread stick) Ingredients:
4 ounces reduced-fat cream cheese |
2 tablespoons nonfat milk (skim) |
2 tablespoons dry ranch dressing mix (1/2 packet) |
1 1/2 teaspoons dried dill weed (or 1 tablespoon fresh) |
4 cups vegetables (raw uch as cherry tomatoes, celery and carrot sticks, broccoli florets, cucumber and zucchini slices) |
8 breadsticks (unsalted) |
Directions:
1. Plce cream cheese, milk, dressing mix and dill weed into a blender and blend until smooth and store, tightly sealed in the refrigerator.
2. '''''serve dip with the vegetables and bread sticks.
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