Veggies and Creamy Parmesan Dip
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This recipe makes 4 servings and 1-1/2 cups (375 mL) dip servings
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 |
Ingredients
- 4 cups (1L) raw 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 (250 g pkg) light cream cheese
- 1 cup light sour cream
- 1/3 cup grated Parmesan cheese
- 2 tbsp minced fresh parsley
- 1 green onion, minced
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 pinch pepper
- 1 pinch 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
- Keywords : Vegetarian; Appetizers; Vegetables; Cream cheese; Refrigerate/Chill; Dijon mustard; Sour Cream;
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