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Garden Veggie Dip

  • servings: 12


  • 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

Cook's Note

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


  1. Step 1

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

Everyday Food, November 2012