Recipe: Cream Cheese Vegetable Dip

Mixing nonfat and low-fat cream cheese combine for great taste

Why pick up a prepared dip for your crudités when you can whip up this great-tasting and healthy version in no time flat? A mixture of nonfat and low-fat cream cheese cuts the saturated fat but doesn’t cut back on taste.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

4 ounces low-fat cream cheese

4 ounces fat-free cream cheese

¼ cup soft silken tofu

1 garlic clove, chopped

Freshly ground pepper

¼ cup chopped fresh chives

1 tablespoon minced English cucumber

Advertising Policy

1 tablespoon minced red bell pepper

1 tablespoon grated carrot

Directions

  1. Place the cream cheese, tofu, garlic and pepper in a food processor and pulse until combined.
  2. Add the chives, cucumber, bell pepper and carrot and pulse for a few seconds until just combined.

Nutritional information per serving

Serving size: 2 tablespoons

Calories 62 (45 percent calories from fat)

Total fat 3 g

Saturated fat 2 g

Protein 4.5 g

Advertising Policy

Carbohydrates 3 g

Dietary fiber 0 g

Cholesterol 10 mg

Sodium 137 mg

Potassium 82 mg