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Veggie Garden Dip

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INGREDIENTS

SERVINGS: 10-12

Dip

12 ounces cream cheese, softened

1½ cups sour cream

Juice of 2 lemons

½ teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

¼ teaspoon pepper

⅓ cup sliced scallions

⅓ cup small diced carrots

Garden

Assorted vegetables, trimmed to be no more than 1 inch tall (asparagus, baby carrots, snap peas, cherry tomatoes, parsley leaves, mushrooms, broccoli florets, radishes, mini peppers, cucumber slices, etc.)

½ cup toasted nuts, roughly chopped

⅓ cup minced chives

PREPARATION

1. In a food processor, add the cream cheese, sour cream, lemon juice, garlic powder, onion powder, salt, and pepper. Process until smooth. Place dip in a bowl and fold in the scallions and carrots.

2. Pour dip into a baking dish and smooth out with a spatula. Arrange vegetables in rows across the dish, tucking them into the dip. Add in rows of nuts and chives. Serve!