1 package (8 oz.) light
cream cheese
1
⁄
2
cup shredded hot
pepper Monterey Jack
cheese
1
⁄
4
cup bean or black bean
dip
1
⁄
2
cup thick and chunky
salsa
1
⁄
2
cup chopped green
onions
1
⁄
4
cup sliced pitted ripe
olives
Place cream cheese in mixer bowl. Attach bowl and
flat beater to mixer. Turn to Speed 2 and mix about
30 seconds. Stop and scrape bowl. Add Monterey
Jack cheese. Turn to Speed 2 and mix about
30 seconds.
Spread cheese mixture on 10-inch serving plate to
within 1 or 2 inches of edge. Spread bean dip over
cheese. Spread salsa over bean dip. Top with onions
and olives. Refrigerate until ready to serve. Serve
with tortilla chips, if desired.
Yield: 12 servings (
1
⁄4 cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat,
12 mg chol, 265 mg sod.
ķĸ
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LAYERED MEXICAN DIP
21
1 cup shredded sharp
Cheddar cheese
1 cup shredded Swiss
cheese
1 package (8 oz.) light
cream cheese
2 tablespoons chopped
fresh chives
2 teaspoons
Worcestershire sauce
1
⁄
4
teaspoon paprika
1
⁄
2
teaspoon garlic powder
1
⁄
4
cup finely chopped
pecans
Place all ingredients, except pecans, in mixer bowl.
Attach bowl and flat beater to mixer. Turn to Speed
4 and beat about 1 minute, or until well blended.
On waxed paper, shape mixture into a ball. Roll ball
in chopped pecans. Wrap in waxed paper.
Refrigerate until serving time. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
13 mg chol, 109 mg sod.
NUTTY CHEESE BALL
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