Garden Vegetable Dip
|Broccoli||1 Bunch (100 gm)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Cream cheese||16 Ounce, softened (2 Packages, 8 Ounce Each)|
|Dill weed||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Hot pepper sauce||10 Drop|
|Vegetable pieces||1 Cup (16 tbs) (Broccoli And Cauliflower Flowerets, Carrots, Celery, Cucumber Slices, Bell Pepper Strips, Mushroom Slices, Cherry Tomatoes)|
Break broccoli and cauliflower into flowerets.
Mince 1 cup of each, reserve remaining flowerets for vegetable dippers.
Mince 1 cup of carrots, slice remaining for dippers.
In food processor fitted with metal blade, combine minced broccoli, cauliflower, carrots, onion, cream cheese and seasonings; process until smooth.
Refrigerate 3 hours, or overnight, in covered serving bowl.
Serving size: Complete recipe
Calories 2459 Calories from Fat 1396
% Daily Value*
Total Fat 159 g244.5%
Saturated Fat 88 g440.1%
Trans Fat 0 g
Cholesterol 498.9 mg166.3%
Sodium 2344.3 mg97.7%
Total Carbohydrates 209 g69.6%
Dietary Fiber 39.4 g157.7%
Sugars 54.2 g
Protein 54 g107.1%
Vitamin A 1810.1% Vitamin C 750.8%
Calcium 93.4% Iron 63.8%
*Based on a 2000 Calorie diet