User manual

19
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