Crudites with Lemon-Herb Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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