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Garden Garbage Dip

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Pillsbury Kitchens
Updated Jul 14, 2009
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Let your veggies dive into this dip churned from a barrage of naturally pungent flavors, perfect for Halloween. Carrot "fingers" put the exclamation point on this eerie table embellishment!

Garden Garbage Dip

  • Prep Time 15 min
  • Total 15 min
  • Ingredients 14
  • Servings 20
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Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup finely chopped radishes (about 2 medium)
  • 1/4 cup finely chopped green onions (4 medium)
  • 1/4 cup finely chopped cucumber, drained
  • 1/4 cup finely chopped green bell pepper
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried dill weed
  • Dash pepper
  • 1 medium radish
  • 5 ready-to-eat baby-cut carrots
  • 1 plastic bat or spider finger ring
  • 10 cups assorted cut-up fresh vegetables

Instructions

  • Step 
    1
    In large bowl, beat cream cheese, sour cream, 1/4 cup radishes, the onions, cucumber, bell pepper, sugar, salt, dill and pepper with electric mixer on low speed about 1 minute or until well blended. Spoon into 1-quart serving bowl.
  • Step 
    2
    For garnish, cut 5 small, thin oval slices from radish to look like red fingernails. Use small amount of dip to attach "fingernails" to small ends of carrots. Arrange carrots in dip to look like hand emerging from dip. Slip plastic ring onto "ring finger." Serve dip with cut-up vegetables. Store in refrigerator.

Nutrition

80 Calories
6g Total Fat
2g Protein
4g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
105mg
4%
Potassium
140mg
4%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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