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