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1 package (8 oz. [250
g]) light cream
cheese
⁄
cup (125 mL)
1
2
shredded hot pepper
Monterey Jack
cheese
⁄
cup (50 mL) bean or
1
4
black bean dip
1
⁄
cup (125 mL) thick
2
and chunky salsa
⁄
cup (125 mL)
1
2
chopped green
onions
1
⁄
cup (50 mL) sliced
4
pitted ripe olives
1 cup (250 mL)
shredded sharp
Cheddar cheese
1 cup (250 mL)
shredded Swiss
cheese
1 package (8 oz.
[250 g]) light cream
cheese
2 tablespoons (30 mL)
chopped fresh chives
2 teaspoons (10 mL)
Worcestershire sauce
1
⁄
teaspoon (1 mL)
4
paprika
1
⁄
teaspoon (2 mL)
2
garlic powder
1
⁄
cup (50 mL) finely
4
chopped pecans
Layered Mexican Dip
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-inch (25-cm) serving
plate to within 1 or 2 inches (2.5 or 5 cm) 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 (
Per serving: About 70 cal, 4 g pro, 3 g carb, 5 g fat,
12 mg chol, 265 mg sod.
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 [30 mL] per serving).
Per serving: About 65 cal, 4 g pro, 1 g carb, 5 g fat,
13 mg chol, 109 mg sod.
1
⁄
cup [50 mL] per serving).
4
18
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