Light potato dippers

Yield: 25 Servings

Measure Ingredient
1 cup Shredded Jarlsberg Lite cheese
1 cup Instant mashed potato flakes
½ teaspoon Ground black pepper
½ teaspoon Garlic powder
1 cup Vegetable broth

Preheat oven to 375 F. Mix cheese, potato flakes and seasoning well. Add broth and mix. For a lacy, crispy "break off" dipper, sprinkle evenly on a parchment or foil lined 10x10" baking sheet. Bake in a preheated 375 F.

oven for 25 minutes or until brown around the edges. Break into free-form pieces. For a solid square, flexible cracker-type dipper, spread on a parchment or foil lined 10-10" baking pan. Pat down to make an even layer.

Bake in preheated 375 F. oven for 35 minutes or until begining to brown.

Invert on wire rack, peel off parchment or foil and replace in oven to bake another 10 minutes. Cut into 2" squares. Makes 25 squares. Serve with tomato sauce or salsa. Per serving: 20 calories, 2 mg. cholesterol, .68 g.

fat, 58 mg. sodium, 1 g. protein, 2 g. carbohydrate. MC formatting by bobbi744@...

Recipe by: Lansing State Journal Posted to Digest eat-lf.v097.n041 by Roberta Banghart <bobbi744@...> on Feb 12, 1997.

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