Very Veggie Dip

Very Veggie Dip

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From: Diabetic Living Magazine

Colorful pepper, carrot, and zucchini pieces add flavor and crunch to an easy, creamy spread for crackers or sliced veggies.

Ingredients 16 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (8 ounce) carton light sour cream
  • ½ (8 ounce) package reduced-fat cream cheese (Neufchâtel)
  • 1 tablespoon fat-free milk
  • ¼ cup finely chopped red or yellow sweet pepper
  • ¼ cup finely chopped zucchini
  • 2 tablespoons shredded carrot
  • 1 tablespoon snipped fresh chives or green onion tops
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 cups fresh vegetable dippers or 64 whole grain crackers


  • Prep

  • Ready In

  1. In a medium bowl, combine sour cream, cream cheese, and milk; beat with an electric mixer on low to medium speed until smooth. Stir in sweet pepper, zucchini, carrot, and chives. Stir in salt and pepper.
  2. Cover and chill for up to 3 days. To serve, stir dip. Serve with vegetables or crackers.

Nutrition information

  • Serving size: 2 tablespoons dip and ½ cup vegetable dippers each
  • Per serving: 55 calories; 3 g fat(2 g sat); 1 g fiber; 5 g carbohydrates; 2 g protein; 10 mg cholesterol; 2 g sugars; 104 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ vegetable

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