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    You are in: Home / Recipes / Creamy Dill Veggie Dip Recipe
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    Creamy Dill Veggie Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    I'mPat's Note:

    From Diabetic Cooking, a cookbook I recently received in the 2011 Cookbook Swap. They noted that the recipe could be doubled, if needed), Serving size is based on 2 tablespoons dip, 1/2 cup vegatables and 1 bread stick)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 ounces reduced-fat cream cheese
    • 2 tablespoons nonfat milk (skim)
    • 2 tablespoons dry ranch dressing mix (1/2 packet)
    • 1 1/2 teaspoons dried dill weed (or 1 tablespoon fresh)
    • 4 cups vegetables (raw uch as cherry tomatoes, celery and carrot sticks, broccoli florets, cucumber and zucchini slices)
    • 8 breadsticks (unsalted)

    Directions:

    1. 1
      Plce cream cheese, milk, dressing mix and dill weed into a blender and blend until smooth and store, tightly sealed in the refrigerator.
    2. 2
      '''''serve dip with the vegetables and bread sticks.

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    Ratings & Reviews:

    • on April 18, 2011

      55

      This made a nice, light lunch using baby carrots to dip. I didn't have milk, so used water with no problem. Thanks for an easy and tasty dish! Made for Went to the Market game.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Creamy Dill Veggie Dip

    Serving Size: 1 (118 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 442.2
     
    Calories from Fat 105
    23%
    Total Fat 11.6 g
    17%
    Saturated Fat 2.7 g
    13%
    Cholesterol 7.7 mg
    2%
    Sodium 725.5 mg
    30%
    Total Carbohydrate 69.8 g
    23%
    Dietary Fiber 3.0 g
    12%
    Sugars 2.2 g
    9%
    Protein 13.2 g
    26%

    The following items or measurements are not included:

    dry ranch dressing mix

    vegetables

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