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Recipe: Cream Cheese Vegetable Dip

From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook

Nothing tastes better than a creamy dip with fresh vegetables and herbs served with toasted pita bread. This one adds tofu for smoothness, which gives it a rich taste as well as extra protein – a win-win recipe.

4 ounces low-fat cream cheese
4 ounces fat-free cream cheese
¼ cup soft silken tofu
1 garlic clove, chopped
Freshly ground pepper
¼ chopped fresh chives
1 tablespoon minced English cucumber
1 tablespoon minced red bell pepper
1 tablespoon grated carrot

Place the cream cheese, tofu, garlic and pepper in a food processor and pulse until combined.  Add the chives, cucumber, bell pepper and carrot, and pulse for a few seconds until just combined.

Dietitian's Note:  A mixture of nonfat and low-fat cream cheese cuts the saturated fat but doesn’t cut back on taste.

Makes 1-1/4 cups (10 servings)

Per serving (2 tablespoons):
62 calories (45% calories from fat)
3 g total fat (2 g saturated fat)
4.5 g protein
3 g carbohydrate
0 g dietary fiber
10 mg cholesterol
137 mg sodium
82 mg potassium

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This is just one of more than 150 recipes from the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook.


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