Apple Nut Dip
INGREDIENTS:
1/2 c Cottage cheese; -=OR=- Fresh or dried rosemary;
1/2 c Ricotta cheese -to taste
2 oz Fat-free light cream cheese; 1 To 2 green onions; trimmed
-=OR=- -minced
2 oz Regular cream cheese -=OR=- 1/2 c Ham;
2 oz Neufchatel cheese; softened 1/4 c Walnuts; toasted chopped
1 c White beans; cooked cooled 1/4 c Green olives; pimiento
1 ts Dijon-style mustard; to -stuffed minced
-taste 1/2 c Jack cheese; grated
1/2 c Cottage cheese; -=OR=- Fresh or dried rosemary;
1/2 c Ricotta cheese -to taste
2 oz Fat-free light cream cheese; 1 To 2 green onions; trimmed
-=OR=- -minced
2 oz Regular cream cheese -=OR=- 1/2 c Ham;
2 oz Neufchatel cheese; softened 1/4 c Walnuts; toasted chopped
1 c White beans; cooked cooled 1/4 c Green olives; pimiento
1 ts Dijon-style mustard; to -stuffed minced
-taste 1/2 c Jack cheese; grated
In a food processor fitted with a metal blade, puree the cottage or ricotta cheese, cream cheese, white beans, mustard, salt, ground white pepper, rosemary, green onions and ham. Add and pulse tin walnuts, green olives and jack cheese. Per 1-tablespoon serving 25 cal; 2g fat; 3mg chol; 43mg sod; NOTE: According to the story in the paper, Bagels is the fastest growing bakery item in the country. This recipe was featured in the artictle as spread to be used for bagels.