Dip, Vermont Cheese Lc-2.9appetizer- dip, dairy- cheese 8 oz Vermont Cheddar cheese; coarsely grated 1/2 cup yogurt, plain 1/2 cup mayonnaise 1/4 tsp Worcestershire sauce 8 drop Tabasco celery sticks cauliflower flowerets crackers Put all ingredients except vegetables and crackers in a blender or a food processor. Process 1 1/2 to 2 minuters. Stopping to scrape sides, until mixture is smooth. Dip keeps a week or more in the refrigerator, let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping. Makes about 1 1/2 cups dip. Per serving: 445 Calories (kcal); 43g Total Fat; (83% calories from fat); 16g Protein; 3g Carbohydrate; 71mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=51.96 g; calories=444.2; protein=15.48 g; total fat=41.62 g; carbohydrate=2.9 g; ash=2.86 g; calcium=450.9 mg; phosphorus=327.1 mg; iron=0.54 mg; sodium=525.8 mg; potassium=112.5 mg; magnesium=19.58 mg; zinc=1.99 mg; copper=0.02 mg; manganese=0.01 mg; vitamin A=715.1 IU; vitamin E=3.47 mg ATE; thiamin=0.02 mg; riboflavin=0.26 mg; niacin=0.07 mg; pantothenic acid=0.41 mg; vitamin B6=0.21 mg; folate=14.7 ug; vitamin B12=0.65 ug; vitamin C=0.16 mg; saturated fat=15.85 g; monounsaturated fat=11.84 g; polyunsaturated fat=11.92 g; cholesterol=79.59 mg; selenium=9.02 ug; refuse=0.%; %cal as carb:prot:fat=3:14:84; WW Pts=12.35; (incomplete analysis) |
