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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 serving (1/3 cup) equals 144 calories, 13 g fat (8 g saturated fat), 42 mg cholesterol, 121 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g 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

Nutritional Facts

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

Reviews for Crunchy Vegetable Spread

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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
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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