| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizers | 7 | Servings | |
INGREDIENTS
| 1/3 | c | Reduced-fat mayonnaise |
| 1/4 | c | Diced onion |
| 1/4 | c | Diced red bell pepper, 1/2 |
| small | ||
| 2 | t | Water |
| 1 | t | Hot sauce |
| 1 | t | 72%-less-sodium |
| Worcestershire sauce | ||
| 6 | oz | Smoked chicken breast |
| coarsely chopped |
INSTRUCTIONS
Position knife blade in food processor. Add all ingredients, and process until mixture is smooth. Yield: 1-1/3 cups (serving size: 3 tablespoons). Per serving: 76 Calories; 6g Fat (69% calories from fat); 4g Protein; 2g Carbohydrate; 12mg Cholesterol; 106mg Sodium NOTES : Serve either at room temperature or chilled with unsalted crackers, party-style rye bread, or pita bread wedges. Recipe by: Cooking Light, Jul/Aug 1994, page 126 Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 3.8mg
Sodium: 100.8mg
Potassium: 25.6mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g