Great Dips: How to Make Dill Dip for Veggies

For your next get-together or as an appetizer before dinner, try making this dill dip.  The recipe is easy to make.  You’ll need just a few ingredients to create a wonderfully, rich and creamy creation perfect for virtually any veggies.

You will need:

* Half a package (four ounces) of reduced-fat cream cheese

* Two tablespoons of dry ranch salad dressing mix (found in the dressing aisle)

* One tablespoon of fresh dill, chopped.  (You can substitute 1 ½ teaspoons of dried dill weed, but the fresh dill offers the most flavor.)

* Two tablespoons of skimmed milk

* Four cups of your favorite veggies from the grocery store, including raw tomatoes, baby carrots, sliced zucchini, broccoli florets or cucumber slices.  Cut into bitesize pieces.

Steps:

To create this recipe for the dip, start by bringing all ingredients up to room temperature.  This will make blending them together easier to do and creates a better creamy consistency. 

Then, mix the cream cheese, ranch mix, milk and dill in a blender.  Blend until the mixture comes together in a thick paste in a container.  Seal, and allow to chill in the refrigerator at least an hour or for several days until use.

Add to a serving dish and dip your favorite veggies into it to eat as an appetizer.  This is an excellent choice for those who want more flavor on raw vegetables, but do not want to add a lot of calories to their diet.  It beats your typical supermarket fare of jarred products, too.