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Source: Houston Junior League Cookbook

Garden Cheese Dip
This garden dip is quick and easy to make. Serve it before the main event.
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Serves: 2 cups
Prep Time: 8 minutes
Cook Time: 0 minutes
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1 large package (8 ounces) cream cheese
2 tablespoons Roquefort cheese
2 tablespoons grated carrots
1/2 tomato, peeled
1 tablespoon minced green pepper
1/2 cucumber, peeled
1/2 teaspoon minced onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1 tablespoon mayonnaise, or more for right consistency
cut-up fresh vegetables, for serving
crackers, for serving

Combine all ingredients in a blender or food processor and blend. If the dip is too thick for dipping, add a little more mayonnaise. (A little milk will help thin it further.)

Serve with sliced, raw vegetables or crackers.

Note: To serve as a salad, hollow out the center of a large head of lettuce. Stuff lettuce with the cheese mixture, being careful not to split lettuce. Wrap in plastic and refrigerate about 6 hours. To serve, cut in slices or wedges.

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