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|Fresh Veggie Spread|
|Recipe courtesy North Dakota Wheat Commission|
|8 ounces fat-free cream cheese, softened
1/3 cup fat-free mayonnaise
1 tablespoon chopped green onion
1/4 cup minced red sweet pepper
1/3 cup very finely chopped fresh broccoli
1/2 small carrot, finely grated
1 tablespoon minced dill or 1/2 teaspoon dried dill
|In a medium mixing bowl, beat the cream cheese until smooth. Beat in mayonnaise until thoroughly blended. Stir in onion, red pepper, broccoli, carrot and dill. Cover tightly and refrigerate at least one hour before serving.
Makes about 2 cups.
|Each tablespoon provides 9 calories, 1g protein, 5g carbohydrates, 0g fat.|