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Italian Cheddar Dip
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Nutrition Analysis
| Calories | 60 |
| Total Fat | 4.5g |
| Saturated Fat | 2.5g |
| Cholesterol | 14mg |
| Sodium | 111mg |
| Carbohydrates | 1g |
| Dietary Fiber | 0g |
| Protein | 4g |
| Calcium | 109mg |
Makes about 1 1/3 cups
Ingredients:
6 ounces Cabot Extra Sharp Cheddar, grated (about 1 1/2 cups)
1/2 cup Cabot 2% Plain Greek-Style Yogurt or Cabot Plain Greek-Style Yogurt
2 tablespoons fresh sundried tomatoes, chopped
2 tablespoons Gourmet Garden Italian Herbs
1 teaspoon Gourmet Garden Garlic
Crostini and fresh vegetables
Directions:
1. In food processor, combine cheddar and yogurt and process until nearly smooth.
2. Scrape into small bowl and whisk in sundried tomatoes, Italian herbs and garlic. (Dip can be prepared 1 day ahead and refrigerated.) Serve with crostini and vegetables.
Nutrition analysis based on 2 tablespoons per serving.
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