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Veggie Crudites with Light Dip

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 2 cups florets of broccoli
  • 2 cups florets of cauliflower
  • 3 peeled and sliced into sticks carrots
  • 1 cut into sticks red bell pepper
  • cherry tomatoes
  • 1/2 cup crumbled Roquefort cheese
  • 1 (3 oz) package softened light cream cheese
  • 1/2 cup light mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon wine vinegar
  • 1/2 cup light sour cream
  • pepper


Blanch broccoli, cauliflower and carrots for 1 minute in boiling salt water and place into an ice bath to stop cooking process. Arrange vegetables onto a round platter and place dip in a bowl in the center.


Blend all ingredients except Roquefort until smooth. Beat well. Add pepper to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble cheese too much. Chill for 2 hours. Serve with vegetable crudites. Makes approximately 1 platter.