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Garden Veggie Dip

  • Servings: 12
Garden Veggie Dip

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 Note

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

Reviews (1)

  • Mary Frances 18 Nov, 2014

    This is very similar to another recipe for a delicious vegetable-packed cream cheese that was published in Everyday Food a number of years ago - on a toasted bagel, it's my all-time favourite breakfast! (Plus, it's a great way to add vegetables to my morning meal.)

    Great idea to make it into a dip by adding Greek yoghurt and some lemon zest and lemon juice. I would also recommend adding very finely chopped red pepper to give the dip even more colour!

    Thanks, Sarah - love your videos.

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