Veggie-Topped Rye Crisps
In a small bowl, stir together cream cheese, lemon peel, dill, and garlic. Spread evenly on crackers. Top with cucumber, carrot, and radishes.Advertisement
To make ahead: Prepare cream cheese mixture as directed. Transfer to an airtight container; cover. Store in the refrigerator for up to 2 days. Up to 4 hours before assembling the crisps, cut up the vegetables.
1 1/2 starch, 1/2 fat