This is sure to be a hit for the holidays, parties, or when gathering to watch the games. You might be amazed at how quickly it goes, despite the fact that it's healthy.
3 tbsp. fresh lime juice
1/2 tsp salt
8 oz. low-fat cream cheese, room temperature
1 packet onion soup mix
1/2 cup salsa Verde
1/3 cup finely chopped scallions
3 large carrots
1 yellow bell pepper
4 celery stalks
Cut the avocados in half and remove the pit. Use a tablespoon to scoop the flesh into a bowl. Add the lime juice and salt, and mash the fruit. Stir until smooth.
Mix the cream cheese, onion mix and salsa Verde into the bowl. Mix well to incorporate. Mix in most of the scallions, and use the remaining scallions to sprinkle on top as a garnish.
Refrigerate the dip for 2 hours, or overnight.
Peel the carrots and cut them into 2 1/2 to 3 inch long sections, then cut sections into about 1/4 inch wide sticks.
Cut the bell pepper in half. Remove the stem and seeds, then cut it into 1/4-inch strips.
Cut the celery stalks into 2 1/2 to 3 inch long sections, then cut the sections into 1/4 inch wide sticks.
Put the bowl of dip in the center of a platter. Surround it with vegetables and tortilla chips.
Photo: Philly Mag