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Friday, March 30, 2012

Mexican Dip (GF)


The best!  Everyone raves about this dip when I serve it.  Besides my Bacon Cheese Spread, this is the one I like to make - no fuss and ready quickly.  I sometimes use my Coconutty Crackers from the Low-Carbing Among Friends, vol. 1 cookbook or if I'm serving non low-carbers, taco chips do the trick with some cucumber slices for us or my taco chips made with my recipe from More Splendid Low-Carbing (1 gram carbohydrate per 10 chips! Easy recipe too but not gluten-free.  To change that use 1 1/2 tsp oat flour instead of VWG.)

4 oz light cream cheese, softened (125 g)
11/4 cups grated Cheddar cheese (300 mL)
1/3 cup sour cream (75 mL)
1/4 cup medium-hot Salsa (50 mL)
1 garlic clove, crushed
3 tbsp finely chopped chives (45 mL)
Paprika sprinkle
In food processor with sharp blade or in blender, process cream cheese, until smooth.  Add cheddar cheese, sour cream, half of Salsa and garlic; process. In small bowl, combine processed cheese mixture, remaining Salsa and chives. Sprinkle with paprika. Cover with plastic wrap and refrigerate until ready to serve. Serve cold or microwave on high power until cheese is almost molten.  Serve with assorted vegetables and/or low-carb crackers (and Tortilla chips for those not following a low-carbohydrate diet).

Helpful Hints:  Finely chopped green onions may be used instead of chives. Try heating this dip in the microwave so that the cheese is warm and melty.  Yum!  You can skip the chives and the green onions and it will still be great!

Yield:  2 cups (500 mL)
1 tsp (5 mL) per serving
8 calories
0.4 g protein
0.7 g fat
0.2 g carbs

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