Spring Spread
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:
- Wash hands with soap and water.
- In a medium bowl, combine cream cheese, dill and lemon juice. Stir well.
- Add carrots, red pepper, and green onions and stir until combined. Season with salt and pepper, if desired.
- Serve on whole wheat toast or crackers.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Source:
Eat Fresh
