Vegetable Cream Cheese Dip
This dip is great on crackers, but it is especially good on fresh veggies, such as fresh cut carrots, celery and broccoli.
1 cup gluten free cream cheese (check label for allergens!)
½ cup plain yogurt (or sour cream) (check label for allergens!)
1 tablespoon finely chopped fresh or dried parsley
1 tablespoon finely chopped fresh or dried thyme
½ teaspoon garlic powder
2 scallions, chopped fine
Beat the cream cheese in a large mixing bowl until it is soft and smooth. Add the yogurt or sour cream, herbs and 1 scallion. Mix together well.
Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Stir very well. Sprinkle the remaining scallion over the top of the dip as a garnish before serving.
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