Fresh Herb Veggie Dip

Fresh Herb Veggie Dip

Cayenne pepper adds a little kick to a thick vegetable dip packed with herb flavor.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

32

servings

1
container (8 oz) whipped cream cheese spread
2
tablespoons finely chopped fresh chives
1
tablespoon finely chopped fresh oregano leaves
1
tablespoon finely chopped fresh thyme leaves
1/8
teaspoon ground red pepper (cayenne)
Dash salt
1/2
cup shredded carrot (about 1 small)
1/4
cup sliced green onions (4 medium)
1/4
cup thinly sliced, quartered radishes (2 medium)
96
small baked wheat snack crackers (about 6.6 oz)
  1. In medium bowl, mix cream cheese spread, chives, oregano, thyme, red pepper and salt until well blended. Spread in 10-inch circle on 12-inch serving plate.
  2. Layer cheese mixture with carrot, onions and radishes. Serve with crackers.
Makes 32 servings (1 tablespoon dip and 3 crackers each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
If you love garlic, add 1 finely chopped garlic clove.
Get a jump-start on this appetizer by making the cheese mixture a day ahead—the flavor actually improves. Prepare the fresh vegetables, and store in individual plastic bags in the refrigerator. Assemble the dip up to 2 hours before serving.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 60
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 65mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.