Vegetable Cheese Dip Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Neufchatel cheese4 Ounce (Half Of An 8 Ounce Package)
 Chopped carrot1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Chopped pimiento2 Tablespoon
 Lemon juice2 Teaspoon
 Worcestershire sauce1 Teaspoon
 Pepper1⁄8 Teaspoon
 Assorted vegetables1⁄2 Cup (8 tbs) (For Dipping)

Nutrition Facts

Serving size: Complete recipe

Calories 386 Calories from Fat 234

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 14.6 g73.2%

Trans Fat 0 g

Cholesterol 83.9 mg

Sodium 542 mg22.6%

Total Carbohydrates 26 g8.8%

Dietary Fiber 6.5 g25.9%

Sugars 9.6 g

Protein 14 g28.7%

Vitamin A 330.3% Vitamin C 117.3%

Calcium 19.6% Iron 11.1%

*Based on a 2000 Calorie diet

Directions

In blender container or food processor bowl combine Neufchatel cheese, carrot, green pepper, celery, pimiento, lemon juice, Worcestershire sauce, and pepper; cover and blend till smooth. (Mixture may have curdled appearance.)
Cover and chill.
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