Veggies and Creamy Parmesan Dip

Author: Canadian Living

  • Portion size 375 servings
  • Credits : Canadian Living Magazine: March 2008

Ingredients

  • 4 cups (1l) vegetable sticks (such as carrots, celery and cucumber) or blanched vegetables (such as broccoli, cauliflower and sugar snap or snow peas)
Creamy Parmesan Dip:
  • 1/2 pkg light cream cheese
  • 1 cup light sour cream
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 green onion minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 pinch pepper
  • 1 pinch paprika

Method

Creamy Parmesan Dip: In bowl, beat cream cheese with sour cream until smooth. Stir in Parmesan cheese, parsley, green onion, mustard, lemon juice, pepper and paprika. Cover and refrigerate for 30 minutes.

Arrange vegetables on platter; serve with dip.

Nutritional facts Per serving: about

  • Sodium 327 mg
  • Protein 12 g
  • Calories 205.0
  • Total fat 11 g
  • Cholesterol 34 mg
  • Saturated fat 7 g
  • Total carbohydrate 15 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 26.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 42.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Veggies and Creamy Parmesan Dip

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