Celebrate your favorite garden vegetables by serving them with a creamy, zesty dip that's made with yet more garden veggies!
What You Need
Original recipe yields 20 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup LEA & PERRINS Worcestershire Sauce
1/2 cup finely chopped cucumber s
1/2 cup finely chopped red pepper s
1/2 cup chopped tomato es
1 green onion, chopped
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Let's Make It
Mix cream cheese and Worcestershire sauce in medium bowl until blended.
Add vegetables; mix well.
Serve with assorted fresh vegetable dippers, such as radishes, blanched green beans, bell pepper strips, cucumber slices, carrot and celery sticks.
This flavorful dip, chockfull of fresh vegetables, can be prepared ahead of time. Refrigerate up to 24 hours before serving. For easier serving, let dip stand at room temperature about 20 min. before serving.
Prepare using PHILADELPHIA Neufchatel Cheese and/or green peppers.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 2 Tbsp. each
* 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.