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Recipe tags: Easy, No Cook, Picnic, Potluck, Quick, Vegetarian

Appetizers and snacks

Garden Veggie Dip

Recipe submitted by DaVita dietitian Kim from Missouri.

Portions:20

Serving size: 2 tablespoons dip with 2 pieces each vegetable

Ingredients

Dip

• 1 eight-ounce package of cream cheese, softened
• 1 cup sour cream
• 1/4 cup radish, finely chopped
• 1/4 cup green onion, finely chopped
• 1/4 cup cucumber, finely chopped and drained
• 1/4 cup green pepper, finely chopped
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon Mrs. Dash® Herb Seasoning

Vegetables to serve with dip

• 4 medium carrots, cut into sticks
• 7 celery stalks, cut into sticks
• 2 cucumbers, sliced
• 3 medium red bell peppers, sliced
• 3 medium green bell peppers, sliced

Preparation

1. In a large mixing bowl, place cream cheese, sour cream, radish, green onion, 1/4-cup chopped cucumber, 1/4-cup chopped green pepper, sugar, salt and Mrs. Dash. Mix with an electric mixer on low speed for about 1 minute until well blended.
2. Spoon into a serving bowl.
3. Cut up carrot, celery, cucumber, red and green peppers and arrange on a serving tray. Allow 2 pieces of each vegetable per serving.

Nutrients per serving

• Calories: 82
• Protein: 2 g
• Carbohydrates: 5 g
• Fat: 6 g
• Cholesterol: 17 mg
• Sodium: 88 mg
• Potassium: 208 mg
• Phosphorus: 42 mg
• Calcium: 39 mg
• Fiber: 1.2 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, medium potassium
• 1 fat

Helpful Hints

• Serve dip with low-sodium crackers instead of vegetables if desired.

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