Wednesday, March 17, 2010

Happy St. Patrick’s Day: Celebrate with Beer Dip Today

 

Rosanne_Rust  Rosanne Rust is a registered dietitian with over twenty years of experience helping people learn how to understand how what they eat affects their health. She is A freelance writer and a nutrition instructor for Penn State's World Campus. She is a licensed provider for Real Living Nutrition Services® providing innovative online nutrition programs for those seeking better health. For more information about her online weight loss programs, go to http://www.rosannerust.com or visit her website at http://www.rustnutrition.com

 

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ST. PATRICK’S BEER DIP

INGREDIENTS

  1. 1 (8 ounce) package light (reduced fat) cream cheese
  2. 1 1/2 teaspoons paprika
  3. 10 dashes (or more) hot pepper sauce, like Frank’s
  4. 1/4 cup good beer (Guinness)

Assorted vegetables, whole grain crackers

INSTRUCTIONS

1. In a medium saucepan over low heat, melt cream cheese. Stir in paprika; mixture should be pink. Stir in hot sauce and beer.

2. Serve warm or cold with whole grain crackers, raw celery, zucchini slices and green peppers

Servings Per Recipe: 15

Nutrients Per Serving (dip only)

Calories: 55; Total Fat: 2.6 g; Total Carbs: 0.7g; Protein: 1.2g; Cholesterol: 16mg; Sodium: 49mg;

Source:  Roseanne Rust, MS, RD, LDN

3 comments:

  1. wonderful...adding her my list of dietitian blogs.

    ReplyDelete
  2. Hi Carol-
    Thank you for stopping by and taking the time to read. I appreicate your kind comment and it was nice to hear from you!

    Take care,
    Anthony

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  3. My question, Anthony, is what do you do with the remainder of the bottle of beer after making the dip? :-) Why, of course, drink it along with the dip and crackers (green ones!).

    Speaking of beer, if you're ever in Holland, try Heinekin's "Oud Bruin". It's a fantastically rich, dark and subtly sweet beer. Unfortunatley, we can't get it over here. It's a great chaser for a spicy Indonesian "rijsttafel".

    ReplyDelete