Recipe adapted from Skinny Dips (Chronicle), by Diane Morgan
Savory Cheddar cheese gets an extra kick from spicy horseradish and Dijon mustard in this low-fat holiday spread.
Servings: Makes about 1 1/2 cups
Ingredients
Directions
Active time: 10 minutes
Total time: 3 hours, 10 minutes
In the bowl of a food processor fitted with a metal blade, process cheese, onion, garlic, mustard, and horseradish until it forms a coarse paste. With machine running, pour ale through feed tube and process until creamy. If needed, scrape down sides of bowl; process until fully combined. Transfer to a serving bowl. Cover and refrigerate at least 2 hours to allow flavors to meld. Remove from refrigerator 1 hour before serving. Garnish with chives.
Per 2 Tbsp. serving: 59 calories, 3 grams fat, 5 grams protein
Chef's note: I make this spread with Widmer's Drop Top, my favorite amber ale. Find one you like, because this recipe only uses about a half cup of beer—which leaves the rest for drinking. This spread is terrific with rye toasts, baked whole-wheat pita chips, crostini, or pretzel thins.
Try 3 other low-cal twists on classic holiday dips from Diane Morgan
Total time: 3 hours, 10 minutes
In the bowl of a food processor fitted with a metal blade, process cheese, onion, garlic, mustard, and horseradish until it forms a coarse paste. With machine running, pour ale through feed tube and process until creamy. If needed, scrape down sides of bowl; process until fully combined. Transfer to a serving bowl. Cover and refrigerate at least 2 hours to allow flavors to meld. Remove from refrigerator 1 hour before serving. Garnish with chives.
Per 2 Tbsp. serving: 59 calories, 3 grams fat, 5 grams protein
Chef's note: I make this spread with Widmer's Drop Top, my favorite amber ale. Find one you like, because this recipe only uses about a half cup of beer—which leaves the rest for drinking. This spread is terrific with rye toasts, baked whole-wheat pita chips, crostini, or pretzel thins.
Try 3 other low-cal twists on classic holiday dips from Diane Morgan
From the December 2010 issue of O, The Oprah Magazine
