Description Edit

"You'll love this cheesy and cramy spread, " promises Debbie Smith of Crossett, Arkansas. "the carrots add nice color and crunch."

  • Source: Taste of Home magazine, Dec/Jan '94, p. 18
  • Yield: 1¾ cups

Ingredients Edit

Directions Edit

  1. In a blender or food processor, combine cheesees, milk, dill and pepper. Process until smooth.
  2. Stir in carrots.
  3. Cover and chill.
  4. Just before serving, stir in the sunflower seeds, if desired.

Nutritional information Edit

Diabetic exchange: one 2 tbsp. serving, prepared without sunflower seeds, equals ½ meat

  • 41 calories | 116mg Sodium | 6mg Cholesterol | 1g Carbohydrate | 5g Protein | 2g Fat

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