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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
Nutty Cheese Ball
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 protein, 1 g carb, 5 g fat,
13 mg chol, 109 mg sodium.
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" serving plate to within 1"
or 2" 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 protein, 3 g carb,
5 g fat, 12 mg chol, 265 mg sodium.
Layered Mexican Dip