Creamy Dill Veggie Dip

Prep Time
Cook Time
Ready In

"From Diabetic Cooking, a cookbook I recently received in the 2011 Cookbook Swap (at fooddotcom). They noted that the recipe could be doubled, if needed), Serving size is based on 2 tablespoons dip, 1/2 cup vegetables and 1 bread stick) On the advise of TeresaS and her review I have halved the amount of the ranch dressing of the original recipe, unfortunately I cannot make this to assess it as we do not get dried ranch dressing in Australia."

Original recipe yields 8 servings


  • Serving Size: 1 (100 g)
  • Calories 84.1
  • Total Fat - 3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 8.1 mg
  • Sodium - 228.8 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 2.5 g
  • Sugars - 2.1 g
  • Protein - 6.2 g
  • Calcium - 159.2 mg
  • Iron - 1 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0 mg

Step 1

Place cream cheese, milk, dressing mix and dill weed into a blender and blend until smooth and store, tightly sealed in the refrigerator.

Step 2

Serve dip with the vegetables and bread sticks.

Tips & Variations

No special items needed.



Wow is this salty...even salt loving hubby said so...I couldn't eat it...the hubby enjoyed it with some veggies...I would suggest cutting the ranch dressing in half...that's where the salt comes from...this was very easy to prepare...Made for FYC tag game

review by:
(20 Jul 2015)