1 pkg | 200 g Arla® Organic Cream Cheese
1 cup sour cream or plain Greek yogurt
1 cup mayonnaise
2 tbsp pickle juice
1 tbsp fresh dill, finely chopped
1 tbsp fresh lemon juice
1 clove garlic, peeled and minced
1/2 tsp ground white pepper
1 cup cucumber, peeled and finely diced
2 cups mixed veggie spears*
Cut baguette into 4 inch pieces. Slice a little off of each baguette
on an angle; hollow out each piece leaving enough bread on the
bottom to hold the dip. Set aside.
Dip: Place all ingredients except cucumber into the bowl of a food
processor; whirl until smooth; stir in diced cucumber. Cover and
refrigerate until ready to use.
Add 2 tbsp of dip into each baguette bowl; fill with an assortment
of fresh vegetables and serve. Serves 9
*thinly sliced carrot, celery sticks, sugar snap peas, parboiled
asparagus, red, yellow or green pepper slices.