Veggie-Topped Rye Crisps

Veggie-Topped Rye Crisps

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From: Diabetic Living Magazine

Rye crisps are topped with a light and creamy cheese spread flavored with lemon and served with colorful vegetables for a pretty, easy appetizer or small plate.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup light cream cheese spread, softened
  • ½ teaspoon finely shredded lemon peel
  • ½ teaspoon snipped fresh dill or ¼ teaspoon dried dill
  • 1 small clove garlic, minced
  • 8 3- ½x1- ½-inch crisp rye crackers
  • ½ cup English cucumber cut into thin bite-size strips
  • ½ cup coarsely shredded carrot
  • ¼ cup radishes cut into thin bite-size strips


  • Prep

  • Ready In

  1. In a small bowl, stir together cream cheese, lemon peel, dill, and garlic. Spread evenly on crackers. Top with cucumber, carrot, and radishes.
  • 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.

Nutrition information

  • Serving size: 2 crackers with spread
  • Per serving: 144 calories; 5 g fat(3 g sat); 4 g fiber; 21 g carbohydrates; 5 g protein; 19 mcg folate; 15 mg cholesterol; 3 g sugars; 2,962 IU vitamin A; 3 mg vitamin C; 57 mg calcium; 1 mg iron; 246 mg sodium; 152 mg potassium
  • Nutrition Bonus: Vitamin A (59% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, ½ fat

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