Creamy Parmesan Dip
Recipe from Better Homes and Gardens

To 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.


Creamy Parmesan Dip

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Ingredients
  • 1 8-ounce package
    cream cheese, softened
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  • 1 8-ounce carton
    dairy sour cream
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  • 1/3 cup
    grated Parmesan cheese (2 ounces)
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  • 2 tablespoons
    finely chopped green onion (1)
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  • 2 teaspoons
    dried Italian seasoning, crushed
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  •  
    Milk (optional)
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  •  
    Sliced green onion (optional)
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  •  
    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
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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 information
Per serving: 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
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