Spring Spread

Spring Spread
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spread on a toast
Photo by Marusa Jonas
Yield: 4 Servings
Ingredients:
  • 4 ounces reduced-fat cream cheese, softened
  • 1 Tablespoon fresh dill, gently rubbed under cold running water, chopped
  • 1 teaspoon lemon juice or apple cider vinegar
  • ½ cup carrots, scrubbed with clean vegetable brush under running water, grated
  • ½ cup red pepper, scrubbed with clean vegetable brush under running water, diced
  • ¼ cup green onion, gently rubbed under cold running water, chopped
  • Salt and pepper, to taste

Directions:

  1. Wash hands with soap and water.
  2. In a medium bowl, combine cream cheese, dill and lemon juice. Stir well.
  3. Add carrots, red pepper, and green onions and stir until combined. Season with salt and pepper, if desired.
  4. Serve on whole wheat toast or crackers.
  5. Store leftovers in a sealed container in the refrigerator for up to four days.

Nutrition Information:

  • Serving Size (¼ of recipe):
  • Calories: 70
  • Total Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 100mg
  • Total Carbohydrates: 4g
  • Fiber: 1g, includes 0g Added Sugars
  • Protein: 2g
  • Calcium: 4%
  • Iron: 2%
  • Potassium: 2%
Nutrition Software Used: ESHA Food Processor

Source:

 Eat Fresh

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