KitchenAid K45SSWH Instructions And Recipes Manual page 23

LAYERED MEXICAN DIP
1 pad%_,,e (8 oz) l_qht
cTeasn cheese
cup _hredded hot
pel_per Monterc_y Ja&
cheese
cup bean or blacJ_ bean
clip
cup thJd_ and c4_unky
_a]Na
cup ChOl_ped As"een
onions
cup slic'ed 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 howl. Add Monterey
Jack cheese. Turn to Speed 2 and mix about
30 seconds.
Spread cheese inixture on 10-inch serving plate to
within 1 or 2 inches of edge. Spread bean dip over
cheese. Spread salsa over bean dip. Top with onions
and olives, i_efrigerate until ready to serve. Serve
with tortilla chips, if desired.
Yield: 12
servings
(¼cup per serving).
Per serving: About 70
cal, 4 g pro, 3 g
carb, 5 g fat,
12 mg chol, 265 mg sod.
NUTTY CHEESE BALL
] cup shredded shalp
Cheddarcheese
] cup shredded Swiss
cheese
] pacJ%_*e (cqoz) l_qht
t-7"¢Yt/77 c41ee_e
2 tablespoons chopl)ed
fi'esl_ d_iI,es
2 teaspoons
Worc'e_te_l_O'e _auc'e
teasl)oon paprika
teFtSl)oon £*arlic l)ow(ler
cup finely cq_olq)ed
])PCa!lg
Place all ingredients, except pecans, in mixer bowl.
Attach bowl and fiat 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 tmtil serving time. Serve with assorted
crackers or raw vegetables.
Yield: 24 servings (2 tablespoons per serving).
Per serving: About 65 cal, 4 g pro,
1
g carb, 5 g fat,
13 nag chol, 109 mg sod.
21