| 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 |
ts |
Water |
| 1 |
ts |
Hot sauce |
| 1 |
ts |
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.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”