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Skinny Veggie Dip

Aubrey Cota
  • 5 minutes
  • Serves 10

INGREDIENTS

16 oz

reduced fat cream cheese (at room temperature)

2 tsp

salt

1 tsp

pepper

1 tsp

garlic powder

1 tsp

onion powder

1 tsp

cumin

1

red bell pepper (seeded and diced)

1

green bell pepper (seeded and diced)

2

jalapenos (seeded and diced)

corn kernels from 2 cooked and cooled ears of corn

3 4/5 oz

sliced olives

Fresh parsley or cilantro (chopped)