Herb Dip
(makes 1 1/2 cups)
| 1 | 8-ounce (240 g) package fat-free cream cheese |
| 1/4 | cup (60 ml 1% fat buttermilk |
| 2 | scallions, white part and 2 inches (5 cm) green, finely chopped |
| 2 | tablespoons (30 ml) chopped flat-leaf parsley |
| 2 | tablespoons (30 ml) chopped fresh dill |
| 2 | tablespoons (30 ml) prepared horseradish |
| 1/2 | teaspoon (2.5 ml) dried mustard |
- Place cream cheese and buttermilk in a food processor or blender. Process until well combined.
- Transfer mixture to a bowl and stir in remaining ingredients. Chill until ready to serve.
| Per serving: | 22 calories (5% calories from fat), 3 g protein, trace total fat (0 saturated fat), 2 g carbohydrate, 0 dietary fiber, 2 mg cholesterol, 100 mg sodium |
| Exchanges: | 1 vegetable |
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