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Layered Mexican Dip
1 package (8 oz) light
cream cheese
7_ cup shredded hot
pepper Monterey
Jack cheese
_/_cup bean or black
bean dip
_/_cup thick and chunky
salsa
_/2cup chopped green
onions
_/_cup sliced pitted ripe
olives
Placecream 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. Servewith tortilla chips,
if desired.
Yield: 12 servings (_Acup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 12 mg chol, 265 mg sod.
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1
1
2
2
Nutty Cheese Ball
cup shredded sharp
Cheddar cheese
cup shredded Swiss
cheese
package (8 oz.) light
cream cheese
tablespoons chopped
fresh chives
teaspoons
Worcestershire sauce
teaspoon paprika
teaspoon garlic
powder
cup finely chopped
pecans
Placeall 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. Servewith 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.
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