Yield: 7 Servings
|⅓ cup||Reduced-fat mayonnaise|
|¼ cup||Diced onion|
|¼ cup||Diced red bell pepper, (1/2 small)|
|1 teaspoon||Hot sauce|
|1 teaspoon||72%-less-sodium Worcestershire sauce|
|6 ounces||Smoked chicken breast, coarsely chopped|
Position knife blade in food processor. Add all ingredients, and process until mixture is smooth. Yield: 1-⅓ cups (serving size: 3 tablespoons).
Per serving: 76 Calories; 6g Fat (69% calories from fat); 4g Protein; 2g Carbohydrate; 12mg Cholesterol; 106mg Sodium NOTES : Serve either at room temperature or chilled with unsalted crackers, party-style rye bread, or pita bread wedges.
Recipe by: Cooking Light, Jul/Aug 1994, page 126 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.