Veggies and Creamy Parmesan Dip
Servings: 4 servings and 1-1/2 cups (375 mL) dip
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 205 |
| pro | 12 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 34 mg |
| sodium | 327 mg |
| % RDI: | - |
| calcium | 26% |
| iron | 10% |
| vit A | 42% |
| vit C | 40% |
| folate | 18% |
-
4 cups (1 L) raw vegetable sticks (such as carrots, celery and cucumber) or blanched vegetables (such as broccoli and cauliflower florets and sugar snap or snow peas)
Creamy Parmesan Dip:
Half pkg (250 g pkg) light cream cheese
1 cup (250 mL) light sour cream
1/3 cup (75 mL) grated Parmesan cheese
2 tbsp (25 mL) minced fresh parsley
1 green onion, minced
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) lemon juice
Pinch each pepper and paprika
Preparation:
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.
Arrange vegetables on platter; serve with dip.
Additional Information
- Tip: If desired, blanch vegetables in large saucepan of boiling water for 2 to 3 minutes or until tender-crisp. Drain and chill in ice water to stop cooking. Drain well and pat dry. (Make-ahead: Cover and refrigerate on paper towel–lined trays for up to 8 hours.)
Source
Canadian Living Magazine: March 2008
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »