Blue Cheese Dip With Pecans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dips, Salad dress | 10 | Servings | |
INGREDIENTS
| 8 | oz | Nonfat cream cheese, room |
| temperature | ||
| 2 | c | Nonfat bleu cheese salad |
| dressing | ||
| 1/4 | c | Pecans, toasted and chopped |
| 1/4 | c | Blue cheese, crumbled |
INSTRUCTIONS
Beat cream cheese in med. bowl until smooth. Beat in dressing. Stir in all but 1 Tb pecans and blue cheese. Season to taste with salt & pepper. Transfer to decorative bowl. Sprinkle remaining pecans around edges of dip. Can be made 1 day ahead. Cover and chill. Serve with veggies or crackers. Cal 76 Fat 1.8 Fiber 0.1 CFF% 24.6 Recipe by: Bon Appetit with my adaptations Posted to EAT-LF Digest by Penchard@aol.com on Dec 15, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 3.7mg
Sodium: 114.4mg
Potassium: 49.5mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 3.2g