KitchenAid K5SSWH Use & Care Guide - Page 19

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. 19