Crudités with Lemon-Herb Dip
How to Make It
Step 1
1
In a small bowl, with a mixer on low speed, beat cream cheese, Italian parsley, chives, lemon juice, and salt until well blended. Add milk and beat until smooth; if mixture is too stiff, add a little more milk. Spoon into a bowl.
Step 2
2
Rinse and thinly slice English cucumber (12 oz.), peel carrots and cut into sticks, and rinse and trim celery and cut into sticks. Arrange vegetables on a platter; serve with lemon-herb dip.
Ingredients
8 ounces room-temperature cream cheese
2 tablespoons chopped Italian parsley
2 tablespoons thinly sliced fresh chives
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon milk
1 English cucumber
1 pound carrots
1 bunch (about 1 3/4 lb.) celery
Directions
Step 1
1
In a small bowl, with a mixer on low speed, beat cream cheese, Italian parsley, chives, lemon juice, and salt until well blended. Add milk and beat until smooth; if mixture is too stiff, add a little more milk. Spoon into a bowl.
Step 2
2
Rinse and thinly slice English cucumber (12 oz.), peel carrots and cut into sticks, and rinse and trim celery and cut into sticks. Arrange vegetables on a platter; serve with lemon-herb dip.
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