Portable Veggie Kabobs with Tangy Veggie Dip

2014-05-22
  • Yield : Serves 4-6
  • Prep Time : 5m
  • Ready In : 5m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

  • Antioxidant Fruit Salad

Ingredients

  • 1 cucumber, peeled, seeded and cut into thick slices
  • 2 large carrots, cut into thick coins
  • 1 cup small broccoli florets
  • 8 cherry tomatoes
  • 4 wooden or metal skewers
  • 1 package Hidden Valley(R) Dips Mix
  • 8 ounces low fat cream cheese, softened
  • 8 ounces low fat plain yogurt

Method

Step 1

Gently thread the vegetables on the skewer, placing two or three pieces of each veggie on each skewer to make a pretty rainbow of colors. For Tangy Veggie Dip: In a medium bowl, use a fork to mix cream cheese and yogurt together until smooth. Stir in Dips mix. Chill, and then serve with veggies for dipping.

Recipe Type: Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *