I love to try new recipes, and this one was a big hit with my family. It's great as an appetizer or for a light lunch.
- 1 package (8 ounces) cream cheese, softened
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup grated carrots
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1/3 cup diced green onions
- Crackers or bread
- In a bowl, beat cream cheese, mayonnaise, lemon juice, salt and pepper until smooth. Stir in vegetables. Cover and refrigerate for 2-3 hours. Serve with crackers or use as a sandwich spread. Yield: about 2 cups.
Originally published as Crunchy Vegetable Dip in Country June/July 1997, p51
Reviews for Crunchy Vegetable Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review