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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (24g) Recipe makes 15 servings |
||
| Calories 55 | ||
| Calories from Fat 47 | (86%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.3g | 8% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 47mg | 1% | |
| Potassium 42mg | 1% | |
| Total Carbohydrate 0.9g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.3g | ||
| Protein 1.2g | 2% | |
Garden Vegetable Spread
Recipe #315222 |
5 min |
5 min prep |
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SERVES 15 , 1 1/3 cups
Ingredients
- 1 (8 ounce) container cream cheese, softened
- 1/2 cup carrot, peeled and finely shredded
- 1/2 cup zucchini, finely shredded
- 1 tablespoon parsley, minced
- 1/4 teaspoon garlic salt
- 1 dash pepper
Directions
1
Combine ingredients in a bowl; mix well.2
Cover and chill in the refrigerator until ready to serve.3
Serve with party rye or pumpernickel bread slices or assorted crackers.4
Also good with toasted mini bagel halves.
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- Course > Appetizers > Dips
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Dietary > Vegetarian
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