DELICIOUS MEXICAN DIP
The best! Everyone raves about this dip when I serve
it. I have found that using spreadable cream cheese is even better in this recipe. If time is a factor, this is an easy dip to whip up the night before or the day of a party.
4 oz spreadable cream cheese (125 g)
11/4
cups grated Cheddar cheese (300 mL)
1/3 cup sour cream
(75 mL)
1/4 cup medium-hot
Salsa (50 mL)
1
garlic clove, crushed
3
tbsp finely chopped chives (45 mL)
In food processor with sharp
blade or in blender, process cream cheese, until smooth. Add cheddar cheese, sour cream, half of Salsa
and garlic; process. In small bowl, combine processed cheese mixture, remaining
Salsa and chives. Cover with plastic
wrap and refrigerate until ready to serve. Serve cold or microwave on high
power 30 seconds. Serve with assorted
vegetables or sliced cucumbers and/or low-carb crackers (and Tortilla chips for those not following
a low-carbohydrate diet).
Helpful Hint:
Finely chopped green onions may be used instead of chives.
Yield: 2 cups (500 mL)
1
tsp (5 mL) per serving
8
calories
0.4
g protein
0.7
g fat
0.2 g carbs
