For fiber recipes

Texas Cheese Dip

7 months ago

Cook : 00:30

Ingredients

This dip is a little on the spicy side. You Can add or decrease the jalapeños top make it suit your own desired heat level.

3  ounces  (85  g)  cream  cheese,  roomtemperature
3  ounces  (85  g)  blue  cheese,  roomtemperature
8 ounces (225 g) sour cream
2½ teaspoons unflavored gelatin
¼ cup (60 ml) water2 tablespoons (28 ml) vinegar
2 jalapeño peppers, minced
1¼ cups (138 g) chopped toasted pecans
2  ounces  (55  g)  pimento,  drained  andminced

This dip is a little on the spicy side. You Can add or decrease the jalapeños top make it suit your own desired heat level.  3  ounces  (85  g)  cream  cheese,  roomtemperature 3  ounces  (85  g)  blue  cheese,  roomtemperature 8 ounces (225 g) sour cream 2½ teaspoons unflavored gelatin ¼ cup (60 ml) water2 tablespoons (28 ml) vinegar 2 jalapeño peppers, minced 1¼ cups (138 g) chopped toasted pecans 2  ounces  (55  g)  pimento,  drained  andminced
Texas Cheese Dip

Mix cheeses until smooth with sour cream.Add  gelatin  that  has  been  softened  inwater and heated to dissolve. Add vinegarand let stand until slightly thickened. Addjalapeños, pecans, and pimento. Pour intomold that has been sprayed with nonstickvegetable oil spray and chill. Serve withcrackers. Ritz crackers are a good choice.Garnish with fresh jalapeños, pimentos, orpecans.

Yield: 12 servings

Each with: 36 g water; 156 calories (83% fromfat, 9% from protein, 8% from carb); 4 g protein;15  g  total  fat;  5  g  saturated  fat;  7  g
monounsaturated fat; 3 g polyunsaturated fat; 3 gcarb; 1 g fiber; 1 g sugar; 86 mg phosphorus; 72mg calcium; 1 mg iron; 129 mg sodium; 112 mgpotassium; 370 IU vitamin A; 58 mg vitamin E; 5mg vitamin C; 20 mg cholesterol