Creamy Dill Veggie Dip

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)

• Ready In: 10 mins
• Serves: 8

Ingredients

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