Lean Cuisine Garden Vegetable Dip With Pita Bread |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Lean Cuisine came out with a new line of snacks and I picked one up on sale $2.75 (regular price was $2.95). Inside the package was 2 small tubs of dip and 2 half slices of pita bread for 2 servings. I enjoyed the snack; however, I felt like it was rather expensive so I decided to create my own. I purchased a package of Kangaroo Pita Pocket Bread from Kroger for $1.99 (10 precut pockets). Ingredients:
1 cup broccoli floret |
1 carrot, cut julienne |
1/4 cup onion, finely chopped |
1 1/2 cups fresh baby spinach, chopped |
2 garlic cloves, minced |
8 ounces neufchatel cheese |
1/2 cup lowfat mozzarella cheese, shredded |
1/4 cup parmesan cheese, shredded |
1/2 cup low-fat milk |
Directions:
1. Boil broccoli, carrot, onion, spinach and garlic until tender.
2. Drain and cut broccoli in small pieces.
3. Melt neufchatel cream cheese, adding Mozzarella cheese, Parmesean cheese and milk.
4. Add vegetables and mix well.
5. Serve with Pita Pockets sliced in four pieces for each serving.
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