Mexican Cheese Dip 3 Collection

Mexican Cheese Dip

1 pound processed American cheese, cubed
1/2 pound fresh, ground spicy pork sausage
1 (12 ounce) package frozen chopped broccoli
1 green bell pepper, minced

Place processed cheese spread in a microwave-safe bowl. Microwave on
high in 2 minute increments (stirring at
each pause) until the cheese spread is melted.
While the processed cheese spread is melting, brown sausage in a
small skillet. Drain well.
Place broccoli in a microwave-safe bowl, cover, and microwave on high
for 5 minutes.
In a large mixing bowl, combine melted cheese, sausage, broccoli, and
chilis. Stir well before serving.


Mexican Cheese Dip

Categories: Dips, Cheese, Mexican, Appetizers
Yield: 1 servings

10 oz Pepper jack cheese; grated
1 med Onion
Butter to cook the onion
1 tsp Garlic; crushed
Tablespoons of flour
1 can Tomato paste
1 cup Whipping cream

Cook the onions in what is preferably a teflon-coated cast-iron pot,
until browning or even slighter burning. When the onions are
acceptable, add the flour, garlic, cream, and tomato paste. When that
becomes soft and hot, gradually add the cheese until bubbly. Serve
with tortilla chips.


Mexican Cheese Dip

Categories: Low-cal, Low-fat, Low-sodium, Low-cholest, Mexican
Yield: 6 servings

1 cup Plain low-fat yogurt
1/2 cup Low-fat cottage cheese
2 Tbsp Unsalted margarine
1 Minced garlic clove
2 Tbsp Chopped green chilies
1 tsp Chili powder
1/8 tsp Ground black pepper

In small bowl, mix all ingredients. Cover and refrigerate about 1
hour. Stir well before serving. Turn into serving bowl Serve with assorted
fresh
vegetables.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

75 calories, 4 g protein, 5 g fat, 4 g carbohydrate, 3 mg
cholesterol, 110 mg sodium, 120 mg potassium

FOOD GROUP UNITS:

1/2 Meat and Alternatives: Very Low Fat; 1/2 Fat: Polyunsaturated

adapted from From Heart Smart: Low-Cholesterol Living, Second Edition

" Unless we are willing to help a person overcome his faults,
there is little value in pointing them out."

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