PHILADELPHIA® Garden Vegetable Dip

4.3
(3) 2 Reviews
Prep Time
10
min.
Total Time
3
hr.
10
min.
Servings

20 servings, 2 Tbsp. each

Finely chopped broccoli and shredded carrots give this creamy PHILADELPHIA dip its garden veggie cred.

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What You Need

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Make It

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  • Mix cream cheese and dressing until well blended. Stir in vegetables; cover.
  • Refrigerate several hours or until chilled.
  • Serve with assorted crackers.

Variation

Prepare as directed, using PHILADELPHIA Neufchatel Cheese and KRAFT Light Blue Cheese Dressing.

Best of Season

Take advantage of the fresh seasonal vegetables that are available. Cut up zucchini, cucumbers and bell peppers to serve as dippers with this creamy dip.

Servings

  • 20 servings, 2 Tbsp. each

Nutritional Information

Serving Size 20 servings, 2 Tbsp. each
AMOUNT PER SERVING
Calories 110
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 30mg
Sodium 160mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 2g
   
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • marypayne |

  • emhines |

    This dip was very easy to make and has great presentation.

  • Lesa92 |

    I made it first with regular cream cheese, it was salty. The second time I used Fat Free cream cheese and it was much smoother and less salty!

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