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TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 3/4 cup shredded carrots
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1/4 cup shredded seeded peeled cucumber
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon lemon juice
  • 1/4 teaspoon white pepper
  • Assorted crackers

Nutritional Facts

1/3 cup: 144 calories, 13g fat (8g saturated fat), 42mg cholesterol, 121mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 3g protein.

Directions

  1. Place vegetables in a small colander or strainer; drain well. In a small bowl, beat cream cheese and lemon juice until blended. Stir in vegetables and pepper. Serve with crackers. Yield: about 2 cups.
Originally published as Crunchy Vegetable Spread in Taste of Home February/March 1993, p50


Reviews for Crunchy Vegetable Spread

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
hbaseley User ID: 3311639 7247
Reviewed Apr. 9, 2010

"Refreshing and easy. Reduced fat cream cheese works well in this recipe. I have turned to this one many times with good results and rave reviews."

MY REVIEW
dtteets User ID: 3620293 21294
Reviewed Dec. 31, 2009

"My sister in law brought it to our Christmas party, and it was the hit of the party! Yummy and refreshing."

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