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Garden Vegetable Dip

  • 1serving
  • 210minutes
  • 50calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup torn fresh spinach leaves

  2. 1/2 cup fresh parsley , stemmed

  3. 1/4 cup cold water

  4. 3 Tbsp. sliced green onion s

  5. 1/2 tsp. dried tarragon leaves , crushed

  6. 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese , softened

  7. 3/4 cup chopped cucumber s

  8. 1/2 tsp. lemon juice

  9. 3 drops hot pepper sauce

  10. 1/4 tsp. salt

Instructions Jump to Ingredients ↑

  1. MIX spinach, parsley, water, onions and tarragon in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 1 min.; drain.

  2. PLACE spinach mixture in blender or food processor. Add remaining ingredients; cover. Blend until smooth. Place in serving bowl; cover.

  3. REFRIGERATE several hours or overnight. Serve with assorted cut-up fresh vegetable dippers.

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