Guest guest Posted November 28, 1999 Report Share Posted November 28, 1999 An appetizer and vegetarian recipe - Sheryl * Exported from MasterCook * Cheddar and Sun Dried Tomato Dip Recipe By :Beyond The Moon, Ginny Callan Serving Size : 0 Preparation Time :0:00 Categories : Beyond the Moon Cookbook Sheryl D Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces cream cheese 1/4 cup sour cream 1/2 cup plain yogurt 2 cups grated extra sharp cheddar cheese 2 large cloves garlic -- minced 4 scallions -- thinly sliced 8 oil packed sun dried tomato halves -- drained and minced dash salt crackers, chips and veggies for serving Stir together the cream cheese, sour cream and yogurt in a medium bowl. Stir in the cheddar, garlic, scallions, tomatoes and salt. Transfer to a serving dish and serve with crackers, chips or veggie dippers. Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 56g Total Fat; (78% calories from fat); 16g Protein; 18g Carbohydrate; 165mg Cholesterol; 433mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 10 1/2 Fat; 1/2 Other Carbohydrates NOTES : Posted to RecipeLu, Veg List and Grans on 11-28-99 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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