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Very Veggie Dip

Very Veggie Dip

Switch your child's usual sandwich for this delicious lunch dip, one of our tips for a better school year.

Ingredients

  • 8 ounces softened cream cheese
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 tablespoon fresh dill (optional)
  • 2 scallions
  • 1 small carrot
  • 1/4 cup nonfat plain yogurt

Instructions

  1. In a food processor, pulse 8 ounces of softened cream cheese until smooth. Add 3/4 teaspoon each garlic powder and onion powder, 1/4 teaspoon salt, and 1 tablespoon fresh dill (optional), and pulse again until blended.
  2. Slice the greens of two scallions and peel and coarsely grate a small carrot. Add the vegetables and 1/4 cup nonfat plain yogurt to the processor and pulse the mixture until smooth. Pack the dip with your child's favorite raw vegetables. Makes 1-1/2 cups.

Nutritional Information

Per serving (2 tablespoons): Calories 71 ● Total Fat 6 g (9% DV) ● Saturated Fat 4 g (20% DV) ● Cholesterol 23 mg (8% DV) ● Sodium 110 mg (5% DV) ● Total Carbohydrate 1 g (0% DV) ● Fiber 0.2 g (1% DV) ● Sugars 1 g ● Protein 2 g (3% DV)

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