KITCHENAID KSMc50 - Manual (Page 23)

2
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 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, g carb, 5 g fat, 3
mg chol, 09 mg sod.
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 0-inch serving plate to within
or 2 inches 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: 2 servings (
⁄
4
cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 2 mg chol, 265 mg sod.
layered Mexican Dip