Recipe: Cream Cheese Vegetable Dip

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.

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

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

Carbohydrates 3 g

Dietary fiber 0 g

Cholesterol 10 mg

Sodium 137 mg

Potassium 82 mg