In small bowl, combine cream cheese, mayonnaise,
dill, and garlic; mix well. Dice tomato and green
bell pepper. Grate carrot. Add vegetables to cream
cheese mixture; mix well. Season to taste with
salt and pepper. Add 1-2 Tbsp milk to dip to
adjust consistency.
Cut off top of red bell pepper. Discard top,
membranes and seeds. Place bell pepper in center of
serving platter; fill with dip. Serve with assorted
vegetables.
Originally Submitted
6/3/2015
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