KitchenAid K4SSWH Use & Care Guide - Page 23
Nutty Cheese Ball, Layered Mexican Dip
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Layered Mexican Dip 1 package (8 oz) light cream cheese 1/2 cup shredded hot pepper Monterey Jack cheese 1/4 cup bean or black bean dip 1/2 cup thick and chunky salsa 1/2 cup chopped green onions 1/4 cup sliced pitted ripe olives Place cream cheese in mixer bowl. Attach bowl and Flat Beater to mixer. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add Monterey Jack cheese. Turn to Speed 2 and mix about 30 seconds. Spread cheese mixture on 10" serving plate to within 1" or 2" of edge. Spread bean dip over cheese. Spread salsa over bean dip. Top with onions and olives. Refrigerate until ready to serve. Serve with tortilla chips, if desired. Yield: 12 servings (1/4 cup per serving). Per serving: About 70 cal, 4 g protein, 3 g carb, 5 g fat, 12 mg chol, 265 mg sodium. Nutty Cheese Ball 1 cup shredded sharp Cheddar cheese 1 cup shredded Swiss cheese 1 package (8 oz) light cream cheese 2 tablespoons chopped fresh chives 2 teaspoons Worcestershire sauce 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 cup finely chopped pecans Place all ingredients, except pecans, in mixer bowl. Attach bowl and Flat Beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended. On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw vegetables. Yield: 24 servings (2 tablespoons per serving). Per serving: About 65 cal, 4 g protein, 1 g carb, 5 g fat, 13 mg chol, 109 mg sodium. 21