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1
/
2
red bell pepper, cut
in half, seeds
removed
8 ounces sharp
process American
cheese, cut in
1-inch cubes
4 ounces cream
cheese, cut in
1-inch cubes
1
/
3
cup reduced-calorie
mayonnaise
1 teaspoon dry
mustard
1 teaspoon
Worcestershire
sauce
1
/
4
teaspoon cayenne
pepper
To roast red bell pepper, place halves, skin side up,
4 inches from broiler for 5 to 7 minutes, until skin is
blackened and blistered. Place in plastic bag. Close
tightly. Let rest for 10 minutes. Peel. Cut in 1-inch
pieces. Set aside.
Position multipurpose blade in work bowl. Add all
ingredients except bell pepper. Process until smooth
and creamy, about 30 seconds, scraping sides of
bowl after 15 seconds, if necessary. Add bell
pepper. Process to chop in small pieces, about 10
to 15 seconds.
Yield: 2
1
/
4
cups (9
1
/
4
-cup servings).
Per serving: About 167 cal, 7 g pro, 2 g car,
15 g fat, 40 mg chol, 455 mg sod.
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CHEESE SANDWICH SPREAD
1
/
2
small onion, cut in
1-inch pieces
4 ounces Monterey
Jack Hot Pepper
Cheese, cut in
1
/
2
-inch cubes
8 ounces (about 2
cups) cooked ham,
cut in 1-inch pieces
1
/
4
cup chili sauce
Position multipurpose blade in work bowl. Add
onion. Pulse 3 times, about 1 second each time,
until coarsely chopped. Add cheese. Pulse 4 times,
about 1 second each time, until coarsely chopped.
Add ham. Process to finely chop all ingredients,
about 10 seconds, scraping sides of bowl after
5 seconds, if necessary. Add chili sauce. Process to
mix well, about 6 to 8 seconds.
Serve cold in sandwich buns or spread on English
muffin halves and place under broiler for 3 to
4 minutes, until lightly browned and bubbly.
Yield: 2 cups (6
1
/
3
-cup servings).
Per serving: About 150 cal, 13 g pro, 3 g car,
9 g fat, 40 mg chol, 804 mg sod.
HAM SANDWICH SPREAD
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