Crudités with Lemon-Herb Dip

Yield: Makes 8 servings

Ingredients

• 8  ounces  room-temperature cream cheese
• 2  tablespoons  chopped Italian parsley
• 2  tablespoons  thinly sliced fresh chives
• 1  tablespoon  lemon juice
• 1/4  teaspoon  salt
• 1  tablespoon  milk
• 1  English cucumber
• 1  pound  carrots
• 1  bunch (about 1 3/4 lb.) celery

Preparation

1. In a small bowl, with a mixer on low speed, beat cream cheese, Italian parsley, chives, lemon juice, and salt until well blended. Add milk and beat until smooth; if mixture is too stiff, add a little more milk. Spoon into a bowl.

2. Rinse and thinly slice English cucumber (12 oz.), peel carrots and cut into sticks, and rinse and trim celery and cut into sticks. Arrange vegetables on a platter; serve with lemon-herb dip.

Nutritional Information

Calories:

140 (64% from fat)

Protein:

3.8g

Fat:

10g (sat 6.3)

Carbohydrate:

9.9g

Fiber:

3.4g

Sodium:

241mg

Cholesterol:

31mg