Creamy vegetable dip with bagel chips
This shelf holds a ready-made vegetable dip and crispy bagel chips, so tonight's dinner is built on them. The dip gets warmed through and stretched with a little cream to coat the chips and vegetables, turning snack into supper with no cooking required. Serve with raw vegetables and toasted chips.
About 200 calories a serving, 6 g protein, 26 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 pound carrots
- 1 bunch celery
From your shelf
- 1 container multigrain bagel chips & cream cheese dip, garden vegetable (Philadelphia)
Staples
- pinch salt
- pinch pepper
- Scrub and cut 1 pound of carrots into sticks and chop the celery from 1 bunch into 3-inch pieces, then arrange them on a board or plate.
- Spoon the garden vegetable dip from the container into a small bowl, stir in a pinch of salt and pepper, and set it in the center of your vegetable board.
- Serve the bagel chips in a bowl alongside and eat by dipping vegetables and chips into the warmed dip until you are full.
Note If the dip gets too thick as it sits, thin it with 1 tablespoon of water or heavy cream. Leftovers keep three days covered in the fridge. Serve with a green salad or soup to make this more substantial.
On the label
DIP: PASTEURIZED MILK AND CREAM, WATER, ONIONS, SALT, CARROTS, GREEN BELL PEPPERS, CUCUMBERS, RED BELL PEPPERS, GREEN BELL PEPPERS*, RED BELL PEPPERS*, CARROTS*, CAROB BEAN GUM, LACTIC ACID, VINEGAR, GUAR GUM, SORBIC ACID (AS A PRESERVATIVE), NATURAL FLAVOR (CONTAINS CELERY), VITAMIN A PALMITATE, CHEESE CULTURE. BAGEL CHIPS: WHEAT FLOUR, SOYBEAN OIL, FLAX SEEDS, DEGERMINATED YELLOW CORN MEAL, WHEAT BRAN, WHOLE GRAIN ROLLED OATS, MILLET, INSTANT YEAST, SALT, SUGAR, WATER, SEA SALT, BARLEY MALT FLOUR, GUAR GUM, OAT FIBER, ROSEMARY EXTRACT (ANTIOXIDANT), ASCORBIC ACID (ANTIOXIDANT).
Philadelphia, cheese, serving 70.8 g. Ingredients as printed on the label.
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Cooks as cream cheese, bagels, dip. Half of it left? Use up the cream cheese.