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to allow flavors to blend. Transfer to a
resealable container and re f r i g e r a t e .
Remove from refrigerator 15 minutes
b e f o re serving to soften. Serve with crack-
ers, pita or bagel chips. It also makes a
good topping for a baked potato.
Nutritional information per serving
(2 tablespoons, made with lowfat cream cheese):
Calories 58 (69% from fat) • carb. 1g • pro. 3g
• fat 4g • sat. fat 3g • chol. 9mg • sod. 156mg
• calc. 35mg • fiber 0g
Tobasco
®
is a registered trademark owned by the
McIlhenney Co.
SMOKED SALMON SPREAD
The ultimate spread for your bagel
Makes 2 cups
8 ounces cream cheese, softened to
room temperature
1
⁄
4
cup sour cream, reduced fat
2 teaspoons fresh lemon juice
4 ounces smoked salmon, chopped
2 tablespoons chopped fresh dill
2 teaspoons finely chopped
green onion
1
⁄
2
teaspoon freshly ground pepper
Mix the cream cheese with sour cream and
lemon juice on Speed 3 until creamed and
f l u ff y, about 1 minute. Add smoked
salmon, dill, green onion and pepper and
continue to mix on Speed 2 until evenly
incorporated. Transfer to a decorative bowl
to serve. Allow to rest in refrigerator for at
least an hour to allow flavors to blend
b e f o re serving. May be pre p a red a day
ahead. Keep refrigerated in a covered con-
tainer until ready to use.
Nutritional information per serving (1/4 cup):
Calories 133 (81% from fat) • carb. 2g • pro. 5g
• fat 12g • sat. fat 6g • chol. 36mg • sod. 215mg
• calc. 31mg • fiber 0g
ROASTED RED PEPPER A N D
SUN-DRIED TO M ATO DIP
S e r ve this dip with crackers, bagel
chips or pita chips. Or, try it as a spre a d
on sandwiches, or as a topping
for baked potatoes.
Makes 2 cups
8 ounces cream cheese (lowfat or
regular), cut into 8 pieces
1
⁄
2
cup sour cream (lowfat or regular)
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 clove garlic, chopped
1
⁄
2
teaspoon basil
1
⁄
8
teaspoon freshly ground black
pepper
Combine all ingredients in a medium bowl.
Mix on Speed 3 until well blended and
smooth, 2 minutes. Mix on Speed 5 to
lighten, 1 minute. Transfer to a re s e a l a b l e
container and refrigerate for 30 minutes or
longer to allow flavors to blend before
s e r ving.
Nutritional analysis per serving (2 tablespoons),
made with lowfat products:
Calories 54 (52% from fat) • carb. 4g • pro. 2g
• fat 3g • sat. fat 2g • chol. 7mg • sod. 111mg
• calc. 43mg • fiber 0g
CUCUMBER YOGURT DIP
WITH MINT
This dip is ideal for both fresh vegetables
or grilled meats and chicken.
Makes 3 cups
1 cup cucumber, peeled, seeded,
and finely chopped
1 cup plain yogurt
6 tablespoons sour cream
1
⁄
2
teaspoon salt
1
⁄
2
teaspoon granulated sugar
1
⁄
4
teaspoon fresh ground pepper
1 teaspoon garlic, minced
3 teaspoons mint, fresh chopped
1 teaspoon parsley, fresh chopped
2 tablespoons green onion, fine
chopped
1 teaspoon lemon juice
Place chopped cucumber in strainer and
allow water to drain for about 15 minutes.
Place in a clean towel and squeeze dry.
In a large mixing bowl, mix together
y o g u r t, sour cream, lemon juice, salt, and
sugar on Speed 2 until ingredients are
incorporated. Add remaining ingre d i e n t s ,
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