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Homemade Veggie Dip
Servings 3 cups
Ingredients
- 8 ounces fresh or frozen baby carrots or you can use sliced or matchstick
- 8 ounces fresh or frozen broccoli
- 8 ounces fresh or frozen chopped spinach
- 1 clove peeled and minced garlic
- 1 teaspoon sea salt
- 8 ounces cream cheese softened
- Fresh carrot/celery sticks and bread sticks or crackers for dipping
Instructions
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Cook your vegetables until tender. I tossed mine into a large saucepan, threw in 1/4 cup water, put a lid on it and boiled it until they were all tender.
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Remove from heat and let cool.
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In a food processor, add cream cheese, salt and garlic.
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Process until smooth.
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Add vegetables, about 1/3 of a mix at a time. Serve immediately or store in an airtight container in the refrigerator.