Veggie Dip

• 250 g philadelphia fat free cream cheese
• 5 baby carrots
• 5 small broccoli florets
• 13 cup fat free ranch dressing

1. In a chopper pulse the carrots and broccoli so they are tiny tiny pieces.
2. Add dressing and vegetables to soften cream cheese.
3. Put in fridge for half hour to firm up.
4. Serve with crackers or on a bagel or with veggies.

philadelphia, baby carrots, broccoli florets, ranch dressing

Taken from www.food.com/recipe/veggie-dip-151874 (may not work)