KitchenAid 6397dZw608 Instructions And Recipes Manual page 23

1 package (8 oz.) light
cream cheese
⁄ cup shredded hot
1
2
pepper Monterey
Jack cheese
⁄ cup bean or black
1
4
bean dip
⁄ cup thick and chunky
1
2
salsa
⁄ cup chopped green
1
2
onions
⁄ cup sliced pitted ripe
1
4
olives
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
1
4
⁄ teaspoon garlic
1
2
powder
⁄ cup finely chopped
1
4
pecans
layered Mexican Dip
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 0-inch serving plate to within
 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. Serve with tortilla chips,
if desired.
Yield: 2 servings (
Per serving: About 70 cal, 4 g pro, 3 g carb,
5 g fat, 2 mg chol, 265 mg sod.
Nutty cheese Ball
Place all ingredients, except pecans, in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 4 and beat
about  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 pro,  g carb, 5 g fat, 3
mg chol, 09 mg sod.
⁄ cup per serving).

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