Crudités with Lemon-Herb Dip

Ingredients

• 1 pound carrots 
• 1.8 lb celery 
• 8 ounces cream cheese room-temperature
• 1  cucumber english
• 2 tablespoons chives fresh thinly sliced
• 1 tablespoon juice of lemon 
• 1 tablespoon milk 
• 2 tablespoons parsley italian chopped
• 0.3 teaspoon salt 

Equipment

• bowl
• blender

Directions

1. In a small bowl, with a mixer on low speed, beat cream cheese, Italian parsley, chives, lemon juice, and salt until well blended.
2. Add milk and beat until smooth; if mixture is too stiff, add a little more milk. Spoon into a bowl.
3. Rinse and thinly slice English cucumber (12 oz.), peel carrots and cut into sticks, and rinse and trim celery and cut into sticks. Arrange vegetables on a platter; serve with lemon-herb dip.