Garden Vegetable Dip Recipe

Name: Garden Vegetable Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup torn fresh spinach leaves; 1/2 cup fresh parsley, stemmed; 1/4 cup cold water; 3 Tbsp. sliced green onions; 1/2 tsp. dried tarragon leaves, crushed; 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened; 3/4 cup chopped cucumbers; 1/2 tsp. lemon juice; 3 drops hot pepper sauce; 1/4 tsp. salt

Servings: persons

1 cup torn fresh spinach leaves
1/2 cup fresh parsley, stemmed
1/4 cup cold water
3 Tbsp. sliced green onions
1/2 tsp. dried tarragon leaves, crushed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup chopped cucumbers
1/2 tsp. lemon juice
3 drops hot pepper sauce
1/4 tsp. salt

1
Mix spinach, parsley, water, onions and tarragon in small saucepan.
2
Bring to boil on medium-high heat.
3
Reduce heat to low; cover.
4
Simmer 1 min.
5
; drain.
6
Place spinach mixture in blender or food processor.
7
Add remaining ingredients; cover.
8
Blend until smooth.
9
Place in serving bowl; cover.
10
Refrigerate several hours or overnight.
11
Serve with assorted cut-up fresh vegetable dippers.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup torn fresh spinach leaves, 1/2 cup fresh parsley, stemmed, 1/4 cup cold water, 3 Tbsp. sliced green onions, and more.

Yes, Garden Vegetable Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garden Vegetable Dip

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