KitchenAid KSM500QAC0 Instructions And Recipes Manual page 19

Layered Mexican Dip
1 package (8 oz.) light
cream
cheese
cup shreddedhot
pepper Monterey
Jackcheese
cup bean or black
bean dip
cup thick and chunky
salsa
cup chopped green
onions
cup slicedpitted 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-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. Refrigerate until ready to serve.
Servewith tortilla chips, if desired.
Yield: 12 servings (_ cup per serving).
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 12 mg chol, 265 mg sod.
Nutty Cheese Bali
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
teaspoon paprika
teaspoon garlic
powder
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. Servewith 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 mg chol, 109 mg sod.
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