Loading ...
Loading ...
Loading ...
11
makes a good topping for a baked
potato.
Nutritional information per serving
(2 tablespoons, made with low-fat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
fat 4g • sat. fat 3g • chol. 9mg
sod. 156mg • calc. 35mg • fiber 0g
Roasted Red Pepper and
Sun-Dried Tomato Dip
Makes 2 cups
8 ounces cream cheese (one
standard package), cut into 8
pieces, room temperature
½ cup sour cream (low-fat or regular),
room temperature
1 roasted red pepper, cut into 1-inch
pieces
1
/
3
cup chopped, sun-dried tomatoes
(not oil packed)
1 tablespoon chopped fresh parsley
1 garlic clove, finely chopped
½ teaspoon dried basil
1
/
8
teaspoon freshly ground black
pepper
Combine all ingredients in a medium
bowl. Mix on Speed 3 until well blended
and smooth, about 2 minutes. Transfer
to a resealable container and refrigerate
for 30 minutes or longer to allow flavors
to blend before serving.
Nutritional information per serving
(2 tablespoons, made with low-fat products):
Calories 54 (52% from fat) • carb. 4g
pro. 2g • fat 3g • sat. fat 2g • chol. 7mg
sod. 111mg • calc. 43mg • fiber 0g
Caramelized Onion Dip
Makes 3
1
⁄2 cups
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 cups finely chopped onions
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon freshly ground black
pepper
8 ounces (one standard package)
low-fat cream cheese, at room
temperature, and cut into 1-inch
pieces
¾ cup low-fat sour cream,
room temperature
½ cup low-fat mayonnaise,
room temperature
1. Heat butter and oil in a large skillet
using medium heat. Add onions,
cayenne, salt and pepper. Sauté for 10
minutes, stirring occasionally. Cook on
medium-low for an additional 20 to 25
minutes, until the onions are browned
and caramelized. Cool to room
temperature.
2. Place the cream cheese, sour cream,
and mayonnaise in a medium bowl. Mix
on Speed 3 until light and fluffy, about 2
minutes. Add half the cooled onions,
and mix on Speed 5 for 1 minute. Add
remaining onions and mix on Speed 1
until blended. Taste and adjust
seasonings as desired.
Nutritional information per serving (¼ cup):
Calories 131 (72% from fat) • carb. 6g
pro. 3g • fat 11g • sat. fat 4g • chol. 21mg
sod. 308mg • calc. 53mg • fiber 1g
Basic Vinaigrette
Makes about 2 cups
1 garlic clove, finely chopped
2 tablespoons Dijon mustard
½ cup red wine vinegar or
lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground
black pepper
1½ cups extra virgin olive oil
1. Place the garlic, mustard, vinegar, salt,
and pepper in a medium bowl. Mix on
Speed 3 until well blended, 30 seconds.
With the mixer running, add the oil in a
slow, steady stream, about 1½ minutes;
continue to mix until totally blended.
(If vinaigrette is made ahead and
separation occurs, remix on Speed
3/medium until blended.)
Nutritional information per serving
(1 tablespoon):
Calories 92 (98% from fat) • carb. 1g
pro. 0g • fat 10g • sat. fat 1g • chol. 0mg
sod. 54mg • calc. 1mg • fiber 0g
Loading ...
Loading ...
Loading ...