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soften. Serve with crackers, pita or
bagel chips. This cheese also makes a
good topping for baked potatoes.
Nutritional information per serving (2 tablespoons,
made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
Roasted Red Pepper and
Sun-dried Tomato Dip
Serve this dip with crackers, bagel chips
or pita chips. For a change, try it as a
spread on sandwiches, or as a topping
for baked potatoes.
Preparation: 10 minutes or less.
Makes 2 cups
8 ounces cream cheese
(lowfat or regular), cut into 8 pieces
1/2 cup sour cream (lowfat or regular)
1 roasted red pepper, cut into
1-inch pieces
1/3 cup chopped sun-dried tomatoes
(not oil packed)
1tablespoon chopped fresh parsley
1 clove garlic, chopped
1/2 teaspoon basil
1/8 teaspoon freshly ground
black pepper
Combine all ingredients in a medium
bowl. Mix on speed 2/Low until well
blended and smooth, 2 minutes. Mix on
speed 3/Medium to lighten, 1 minute.
Transfer to a resealable container and
refrigerate for 30 minutes or longer to
allow flavors to blend before serving.
Nutritional analysis per serving (2 tablespoons),
made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
• calc. 43mg • fiber 0g
Basic Vinaigrette
The perfect topping for a crisp green salad,
you can easily vary this by changing the fla-
vor of the oil or vinegar, or by adding herbs.
Preparation: 10 minutes or less.
Makes about 2 cups
1 clove garlic, peeled and finely
minced
2 tablespoons Dijon-style mustard
1/2 cup wine vinegar or lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 cup extra vegetable oil
1/2 cup extra virgin olive oil
Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Beat on
speed 2/Low until well blended, 30 sec-
onds. With the mixer running, add the
oils in a slow, steady stream, about 1-
1/2 minutes; continue to mix until totally
blended. (If vinaigrette is made ahead
and separation occurs, mix on speed
1/Low until blended.)
Nutritional information per serving (1 tablespoon):
Calories 92 (98% from fat) • carb. 1g • pro. 0g
• fat 10g • sat. fat 1g • chol. 0mg • sod. 54mg
• calc. 1mg • fiber 0g
Creamy Blue Cheese Dressing
This version is much lower in fat than
traditional blue cheese dressings. Try it as
a dip for celery the next time you serve
buffalo-style wings.
Preparation: 10 minutes or less.
Makes about 2 cups dressing
1 clove garlic, peeled and chopped
1/2 ounce shallot, peeled and chopped
1 cup nonfat yogurt
1/2 cup lowfat buttermilk
1/3 cup lowfat mayonnaise
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
3 ounces crumbled blue cheese
Dash hot sauce – to taste
Place the garlic, shallot, buttermilk,
yogurt, mayonnaise, dry mustard,
Worcestershire, and pepper in a medi-
um bowl. Mix using speed 2/Low until
smooth and creamy, 30 to 40 seconds.
Add the crumbled blue cheese and hot
sauce. Mix using speed 2/Low for 20 to
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