Garden Veggie Dip

  • Servings: 12
Garden Veggie Dip
Recipe continues below this recipe video

Source: Everyday Food, November 2012


  • 8 ounces room-temperature Neufchatel cheese
  • 1 cup low-fat plain Greek yogurt
  • 3 finely grated medium carrots
  • 2 thinly sliced scallions
  • 2 finely diced stalks celery
  • 1 teaspoon grated lemon zest plus 1 tablespoon juice
  • Salt and pepper


  1. In a large bowl, combine cheese, yogurt, carrots, scallions, celery, and lemon zest and juice; season with salt and pepper.

Cook's Notes

To store, refrigerate in an airtight container, up to 3 days.


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