Layered Mexican Dip
1package (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
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.
Nutty Cheese Ball
1cup shredded sharp Cheddar cheese
1cup shredded Swiss cheese
1package (8 oz.) light cream cheese
2tablespoons chopped fresh chives
2teaspoons 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.
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