Creamy Parmesan Dip
From: Better Homes and GardensTo cut a few calories and some fat, use light cream cheese and sour cream products in this dip; serve with fresh vegetable dippers instead of the crackers or chips.
Servings: Makes about 30
Prep: 10 mins
Total: 1 hr 10 mins
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Ingredients
1 8-ounce package cream cheese, softened
1 8-ounce carton dairy sour cream
1/3 cup grated Parmesan cheese (2 ounces)
2 tablespoons finely chopped green onion (1)
2 teaspoons dried Italian seasoning, crushed
Milk (optional)
Sliced green onion (optional)
Assorted vegetables, such as baby carrots, cauliflower florets, cherry tomatoes, green onions, jicama or red sweet pepper strips, pea pods, radishes, yellow summer squash slices, and/or zucchini slices; or crackers or chips
Directions
1. In a medium bowl, beat cream cheese, sour cream, Parmesan cheese, green onion, and Italian seasoning with an electric mixer on low speed until fluffy. Cover and chill at least 1 hour.
2. If the dip is too thick after chilling, stir in 1 to 2 tablespoons milk. Spoon the dip into serving bowl. If desired, garnish with sliced green onion. Serve with cut-up vegetables, crackers, and or chips. Makes about 30 (1-tablespoon) servings.
3. Make-ahead directions: Prepare dip as above through Step 1. Cover and chill for up to 24 hours. Cut up vegetable dippers and place in resealable plastic bags; chill for up to 24 hours.
4. Creamy Dill Dip: Prepare as above, except omit Parmesan cheese, Italian seasoning, and sliced green onion garnish. Stir 2 tablespoons snipped fresh dill or 2 teaspoons dried dillweed; and 1/2 teaspoon seasoned salt or salt into to the beaten cream cheese mixture. If desired, garnish dip with a dill sprig.
Nutrition Facts
Calories 40, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 11 mg, Sodium 49 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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