Pair our Garden Vegetable Dip with almost any cut-up vegetables. This Garden Vegetable Dip gets its veggie creds from spinach, green onions and cucumbers.
What You Need
Original recipe yields 12 servings
1 cup torn fresh spinach leaves
1/2 cup fresh parsley, stemmed
1/4 cup cold water
3 Tbsp. sliced green onions
1/2 tsp. dried tarragon leaves, crushed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup chopped cucumbers
1/2 tsp. lemon juice
3 drops hot pepper sauce
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Let's Make It
Mix spinach, parsley, water, onions and tarragon in small saucepan. Bring to boil on medium-high heat. Reduce heat to low; cover. Simmer 1 min.; drain.
Place spinach mixture in blender or food processor. Add remaining ingredients; cover. Blend until smooth. Place in serving bowl; cover.
Refrigerate several hours or overnight. Serve with assorted cut-up fresh vegetable dippers.
Substitute dried basil leaves for the tarragon leaves.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 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.