Cook : 00:30
This is especially good with one of thepita chips recipes, but it is also great withvegetable dippers or tortilla chips.
8 ounces (225 g) cream cheese,softened
16 ounces (455 g) black-eyed peas,drained
½ cup (80 g) onion, quartered
½ teaspoon minced garlic
½ cup (130 g) salsa
1 teaspoon Tabasco sauce
3 tablespoons (45 ml) Worcestershiresauce
2 packets unflavored gelatin
2 tablespoons (30 ml) cold water
¼ cup minced fresh parsley
Put cream cheese, peas, onion, garlic,salsa, Tabasco, and Worcestershire saucein food processor with knife blade.Process until smooth. Sprinkle gelatinover cold water in small saucepan; letstand 1 minute. Cook over low heat,stirring until dissolved. Add gelatinmixture to pea mixture. Spin again untilwell blended. Spoon into glass casseroledish. Cover and chill until firm. Unmoldand sprinkle with parsley.
Yield: 20 servings
Each with: 34 g water; 107 calories (34% fromfat, 13% from protein, 53% from carb); 4 g
protein; 4 g total fat; 3 g saturated fat; 1 gmonounsaturated fat; 0 g polyunsaturated fat; 15g carb; 2 g fiber; 9 g sugar; 58 mg phosphorus; 18mg calcium; 1 mg iron; 113 mg sodium; 147 mgpotassium; 258 IU vitamin A; 41 mg vitamin E; 6mg vitamin C; 12 mg cholesterol