Garden Veggie and Pita Board
Category
Appetizer
Servings
Prep Time
Cook Time
Ingredients
-
1 tub Cabot Garden Vegetable Cream Cheese Spread
A selection of your favorite dipping vegetables: cucumber spears or rounds, sliced red or orange peppers, carrot and celery sticks, crispy endive or radicchio leaves, whole radishes, etc.
1 package of pita chips or crispy toasted fresh pita bread triangles
Directions
PREPARE vegetables: wash, dry and slice a colorful selection of crispy vegetables into dip-able sizes.
ARRANGE vegetables, pita chips/triangles and cream cheese spread on a serving platter.
Nutrition
Nutrition
- Serving Size
- 1/8 of recipe
- per serving
- Calories
- 280
Amount/Serving
% Daily Value
- Fat
- 13 grams
- 20%
- Saturated Fat
- 4.5 grams
- 23%
- Cholesterol
- 25 milligrams
- 8%
- Sodium
- 490 milligrams
- 20%
- Carbs
- 35 grams
- 12%
- Fiber
- 5 grams
- 20%
- Sugar
- 10 grams
- Protein
- 6 grams
- Calcium
- 119 milligrams
- 10%
Recipe Tips
To make homemade pita chips: slice a pita round into triangles, brush lightly with olive oil,
sprinkle with salt and bake on a sheet pan or cookie sheet at 425° until lightly brown and toasted.
Check out this recipe for Kids' Snack Board.
