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1
/
medium onion, cut
4
in 1-inch pieces
1 package (8 oz.)
light cream cheese,
softened
1
/
cup light sour cream
2
1
/
cup reduced-calorie
4
mayonnaise
1 teaspoon dill
1 teaspoon horseradish
1
/
teaspoon hot pepper
4
sauce
1 cup (4 oz.) small
fully cooked shrimp
1-2 mild yellow chili
peppers, seeded and
cut in
1
/
-inch pieces
2
1 clove garlic,
quartered
1
/
cup well packed
4
fresh cilantro leaves
4 green onions, cut in
1-inch pieces,
including green
tops
12 ounces fresh
tomatillos, husk
removed, cut into
1-inch pieces
1
/
red bell pepper, cut
2
into 1-inch pieces
1 cup fresh, frozen, or
canned pineapple
chunks
3 tablespoons lime
juice
2 tablespoons sugar
SHRIMP DILL DIP
Position multipurpose blade in work bowl. Add
onion. Process until finely chopped, about
5 seconds. Add all remaining ingredients, except
shrimp. Process until smooth and creamy, about
20 seconds, scraping bowl after 10 seconds, if
necessary. Add shrimp. Pulse 3 times, about
1 second each time, until coarsely chopped.
Yield: 2 cups (16 2-tablespoon servings).
Per serving: About 68 cal, 5 g pro, 2 g car, 4 g fat,
40 mg chol, 142 mg sod.
SALSA VERDE
Position multipurpose blade in work bowl. With
processor running, add chili peppers, garlic, and
cilantro through feed tube. Process until finely
chopped, about 10 seconds. Remove to large
mixing bowl.
Add green onions to work bowl. Process until finely
chopped, about 5 seconds. Add to mixing bowl.
Add tomatillos to work bowl. Pulse 8 to 10 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add bell pepper to work bowl. Pulse 4 to 5 times,
about 1 second each time, until coarsely chopped.
Add to mixing bowl.
Add pineapple pieces to work bowl. Process until
finely chopped, about 5 to 7 seconds. Add to
mixing bowl.
Add lime juice and sugar to mixing bowl. Stir to mix.
Serve with tortilla chips or as a condiment on
grilled meats.
Yield: 2
/
cups (10
1
2
Per serving: About 32 cal, 1 g pro, 8 g car, 0 g fat,
0 mg chol, 6 mg sod.
30
/
-cup servings).
1
4
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