ST. PATRICK’S BEER DIP
INGREDIENTS
- 1 (8 ounce) package light (reduced fat) cream cheese
- 1 1/2 teaspoons paprika
- 10 dashes (or more) hot pepper sauce, like Frank’s
- 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
- http://www.rosannerust.com or visit her website at http://www.rustnutrition.com
Posts
wonderful...adding her my list of dietitian blogs.
ReplyDeleteHi Carol-
ReplyDeleteThank 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
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!).
ReplyDeleteSpeaking 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".