Vegetable Tree with Nacho Cheese Dip

Vegetable Tree with Nacho Cheese Dip

Why serve plain veggies and dip when you can easily create a colorful, edible evergreen!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

12

servings

1
loaf (16 oz) mild Mexican prepared cheese product with jalapeƱo peppers, cubed
1 1/2
cups ready-to-eat baby-cut carrots
1 1/2
cups celery sticks
1
cup fresh broccoli or cauliflower florets
1
large red, green and/or yellow bell pepper, cut into strips
1
small jicama (about 1 lb), cut into sticks
  1. In medium microwavable bowl, microwave cheese product cubes on High 3 to 4 minutes, stirring once halfway through cooking, until melted. Pour into serving bowl.
  2. To serve, arrange vegetables on serving platter; serve with warm cheese dip.
Makes 12 servings (2 vegetable pieces and 2 tablespoons dip each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
If the cheese dip becomes too thick, stir in 1 to 2 tablespoons milk or water.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 80),
  • Total Fat 8g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 590mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 7g;
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;
    • 1 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.