Garden Veggie Dip
- 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
To store, refrigerate in an airtight container, up to 3 days.
In a large bowl, combine cheese, yogurt, carrots, scallions, celery, and lemon zest plus juice; season with salt and pepper.
SourceEveryday Food, November 2012