Low fat dip bases

Yield: 1 Servings

Measure Ingredient


Sour cream - 1000 calories/pt. Cream cheese - 850 calories/ 8 oz.

Mock sour cream I: combine in blender 2 cups cottage cheese and ⅓ cup buttermilk. Mock sour cream II: 2 cups cottage cheese, 2 tablespoons lemon juice, ½ cup skim milk. Blender. Mock sour cream III: 2 c. dry curd cottage cheese, 1 cup plain yogurt. Blender. Mock sour cream IV: put plain low-fat yogurt in a paper coffee filter cone and allow it to drain in the refrigerator for several hours until it reaches the right thickness. Mock sour cream V: combine 1 cup sour half & half and 1 cup plain low-fat yogurt. Blend. Cream cheese base I: combine 1 softened 3 oz. pkg. cream cheese with 1 cup part-skim ricotta cheese. Blender. Cream cheese base II: combine 1 (8 oz.) pkg.

neufchatel cheese with skim milk in covered blender. Cream cheese base III: combine 8 ounce package room temperature low-fat or imitation cream cheese with 1 cup skim milk. Blender. Cream cheese base IV: combine 3 ounce package cream cheese with 1 cup large curd cottage cheese and ½ cup skim milk in blender. AVOID most "nondairy" synthetic sour cream or cream cheese substitutes made with oil. The fat usually used is highly saturated coconut oil and these products may be as fattening and cholesterol-dangerous as the real thing. Source: Magic Chef Cookbook CDROM Submitted By PAT PATE <PATPATE@...> On SUN, 6 NOV 1994 021900 ~0600 (CST)

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