Yields Makes 8 servings

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.

Crudités with Lemon-Herb Dip

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