Creamy Herb Dip

The EatingWell Diabetes Cookbook (2005)

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A perennial favorite with kids, this all-purpose dip can also be used as a sandwich spread.

"Since its the holiday season and everyone wants to celebrate without gaining weight, this is the perfect dip for both veggies and chips. Definitely make ahead and refrigerate for a few hours so the flavors blend. I served it at a small...
Creamy Herb Dip

Makes: About 1/2 cup

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  • 1/4 cup reduced-fat cream cheese, (Neufchâtel), softened (2 ounces)
  • 2 tablespoons buttermilk, or low-fat milk
  • 2 tablespoons chopped fresh chives, or scallions
  • 1 tablespoon chopped fresh dill, or parsley
  • 1 teaspoon prepared horseradish, or more to taste
  • Pinch of sugar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste


  1. Place cream cheese in a small bowl and stir in buttermilk (or milk) until smooth. Mix in chives (or scallions), dill (or parsley), horseradish, sugar, salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.


Per tablespoon: 20 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 72 mg sodium; 18 mg potassium.

Exchanges: free food

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