Crudites with Savory Cheese Dip
(makes about 24 servings)
| Crudites: |
| 4 | medium carrots, peeled and cut into sticks |
| 4 | medium celery ribs, cut into sticks |
| 1 | large red bell pepper, seeded and cut into strips |
| 1 | large green bell pepper, seeded and cut into strips |
| 2 | small zucchini, cut into diagonal slices |
| 1 | bunch radishes, cleaned, trimmed, and cut in half |
| 1 | 10-ounce bag cocktail cherry tomatoes, rinsed |
| 1 | medium cucumber, cut into sticks or slices |
| Savory Cheese Dip: |
| 3 | cups (678 g) 1% low-fat cottage cheese |
| 3 | tablespoons (45 ml) reduced-fat mayonnaise |
| 1 1/2 | tablespoons (22.5 ml) fresh lemon juice |
| 6 | scallions, white part plus 2 inches (5 cm) green, thinly sliced |
| 2 | tablespoons (10 ml) chopped parsley |
| 1/4 | teaspoon (1.25 ml) crushed red pepper flakes or to taste |
| 3/4 | teaspoon salt (optional) |
- Prepare the vegetables. Pack like vegetables in self-sealing plastic bags. Add a few ice cubes and seal. Refrigerate until ready to assemble on a large decorative tray, leaving room for the bowl of dip in the center.
- For the dip: Place all dip ingredients in a food processor or blender. Process until smooth using on/off pulses and scraping down the bowl once or twice. Transfer dip to a serving bowl; refrigerate until ready to serve.
- To serve, place the dip in the center of the vegetables. Serve at once. (If it's quite hot, place a few ice cubes over the vegetables to keep them cool and crisp.)
| Per serving (dip only - 2 tablespoons): | 28 calories (30% calories from fat), 4 g protein, 1 g total fat (0.3 g saturated fat), 1 g carbohydrate, trace dietary fiber, 2 mg cholesterol, 130 mg sodium |
| Diabetic exchanges: | 1/2 lean meat |
For exchange purposes, count 6 to 8 vegetable pieces as 1 vegetable exchange
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