Veggie Skeleton Dip

Ingredients

Dip

• 12 oz 1/3-less-fat cream cheese, softened
• 1/2 cup nonfat buttermilk
• 3 tsp chopped fresh dill
• 3 small garlic cloves, minced fine
• 3/4 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Veggie Skeleton

• 5 fresh mushrooms, sliced
• 1/2 cucumber, sliced
• 1 red bell pepper, sliced
• 1/4 yellow bell pepper, sliced
• 4 baby carrots, cut in half lengthwise and horizontally
• 2 celery stalks
• 1/2 cup broccoli florets
• 2 pitted black olives slices

Preparation

Dip

• In a bowl, combine cream cheese, buttermilk, dill, garlic, onion powder, salt and pepper. Cover with plastic wrap and keep chilled while assembling the veggie skeleton.

Veggie Skeleton

• On a platter, arrange mushroom slices about halfway down the platter to make the “hips” of the skeleton. Starting at the top center of the mushrooms, arrange a row of cucumber slices going up to make the “torso” of the skeleton. Arrange about 5 slices of red bell pepper on each side of the cucumber slices to make the “ribs” of the skeleton. Arrange 2 yellow bell pepper slices to make the “shoulders” of the skeleton.
• Arrange 2 baby carrots on each side of the red bell pepper “ribs” to make the “arms” of the skeleton. Arrange celery stalk pieces coming out from the bottom of the mushrooms to make the upper “legs” of the skeleton. Arrange red and yellow bell pepper slices under the celery slices to make the bottom part of the “legs” of the skeleton. Arrange 4 small broccoli florets to make the “hands” and “feet” of the skeleton.
• Serve the dip in a small white bowl and place it at the top of the skeleton to make the “head” of the skeleton. Decorate the dip with olive slices for the “eyes” and broccoli florets for the “hair.”

Nutrition Facts

Serving size: 2 Tbsp dip

Per Serving: Calories: 51, Fat: 4g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 70mg, Carbohydrates: 2g, Fiber: 0g, Protein: 2g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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