Herb creamy dip
Sunday, January 6, 2008 | | |Recipe courtesy EatingWell.com
A perennial favorite with children, this all-purpose dip can also be used as a sandwich spread.
1 / 4 cup reduced-fat cream cheese (Neufchatel), softened (2 ounces)
2 tablespoons butter or low-fat milk
2 tablespoons minced fresh chives or scallions
1 tablespoon fresh chopped dill or parsley
1 teaspoon prepared horseradish, or more to taste
Pinch of sugar
1 / 8 C. Tea salt
Freshly ground pepper to taste
Place cream cheese in a small bowl and add the buttermilk (or milk) until smooth. Stir in chives (or scallions), dill (or parsley), horseradish, sugar, salt and pepper.
A perennial favorite with children, this all-purpose dip can also be used as a sandwich spread.
1 / 4 cup reduced-fat cream cheese (Neufchatel), softened (2 ounces)
2 tablespoons butter or low-fat milk
2 tablespoons minced fresh chives or scallions
1 tablespoon fresh chopped dill or parsley
1 teaspoon prepared horseradish, or more to taste
Pinch of sugar
1 / 8 C. Tea salt
Freshly ground pepper to taste
Place cream cheese in a small bowl and add the buttermilk (or milk) until smooth. Stir in chives (or scallions), dill (or parsley), horseradish, sugar, salt and pepper.
