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Garden-Fresh Vegetable Dip
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Garden-Fresh Vegetable Dip

10 Min(s)
10 Min(s) Prep
Celebrate your favorite garden vegetables by serving them with a creamy, zesty dip that's made with yet more garden veggies!
What You Need
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20 servings
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
1
Mix cream cheese and Worcestershire sauce in medium bowl until blended.
2
Add vegetables; mix well.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with assorted fresh vegetable dippers, such as radishes, blanched green beans, bell pepper strips, cucumber slices, carrot and celery sticks.
Tip 2
Make Ahead
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.
Tip 3
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese and/or green peppers.
Nutrition
Calories
45
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 95mg
4%
Total Carbohydrates 2g
1%
Dietary Fibers 0g
Sugars 1g
2%
Protein 1g
2%
Vitamin A
6%
Vitamin C
10%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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