Monday, September 20, 2010


Serving size: 2 Tbsp/1 oz
WW points: 1 pt
8 oz Fat Free Cream Cheese
1/8 Cup Fat Free Milk
1/2 Cup Spinach (Finely chopped)
1/2 Cup Carrots (Shredded)
1/8 Cup Celery (Finely chopped - 1 Stalk)
1/4 Cup Scallions (Finely chopped)
1/8 Cup Chives (Finely chopped)
1/4 Cup Tomato (Finely chopped)
1/2 tsp White vinegar
Salt to taste
  1. Preheat oven to 400°F.
  2. Combine all vegetables and let is stand in the oven for an hour, until slightly dehydrated and let it cool.
  3. Combine cream cheese and milk and soften it using hand blender.
  4. Fold in the vegetables and let it stand in the fridge for about an hour before use.
Some of the store bought cream cheese blend are 3 pt per serving. My version is only 1 pt and with no added preservatives. Give it a try, you will love it.
I dehydrated my vegetables slightly so that the blend will last longer (increased shelf life) but you can also use non dehydrated ones.
Please let me know how you feel about this recipe, by leaving me your valuable comments.


  1. This looks delicious! I really do like your recipes! Keep up the work being creative! This recipe seems like its a great base for subbing in other stuff, thanks for a great base to use for dips at my family gatherings!

  2. It is good to see your comments, really motivates me. I am glad that you are finding my recipes helpful.