Recipe: Cream Cheese Vegetable Dip

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

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


4 ounces low-fat 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


  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% 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

Advertising Policy