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Vegetable Tree with Nacho Cheese Dip

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Vegetable Tree with Nacho Cheese Dip
  • Prep 20 min
  • Total 20 min
  • Servings 12
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Why serve plain veggies and dip when you can easily create a colorful, edible evergreen!
Updated Apr 29, 2010

Ingredients

  • 1 loaf (16 oz) mild Mexican prepared cheese product with jalapeño 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the cheese dip becomes too thick, stir in 1 to 2 tablespoons milk or water.

Nutrition

150 Calories, 8g Total Fat, 7g Protein, 11g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
80
Total Fat
8g
13%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
590mg
25%
Potassium
330mg
10%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Sugars
6g
Protein
7g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
35%
35%
Calcium
20%
20%
Iron
4%
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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