• 400 g regular or light cream cheese
  • 125 ml milk
  • 1 good handful of chopped coriander
  • 1 green chilli, deseeded and finely chopped (add to taste)
  • ½ small onion, finely chopped

To serve:

  • 250 g baby carrots, halved lengthways, or 2 large carrots, sliced into batons
  • 1 handful of radishes, trimmed and halved lengthways
  • 2 stick celery, sliced into batons
  • 1 cucumber, sliced into batons


  1. 1

    Whisk together the cream cheese and milk in a bowl. Stir in the coriander, chilli and onion, and about ½ teaspoon each of freshly ground black pepper and salt, to taste. Spoon into a serving bowl.

  2. 2

    Arrange the vegetables on a platter and serve with the dip.


    Get ahead: make the dip a day ahead; cover and chill.

Nutritional Details

Each serving provides
  • Energy 1453kj 347kcal 17%
  • Fat 32.8g 47%
  • Saturates 20.3g 102%
  • Sugars 5.5g 6%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 569kj/136kcal

Each serving provides

7.1g carbohydrate 2.4g fibre 4.9g protein

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