Yield: 7 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Reduced-fat mayonnaise |
| ¼ cup | Diced onion |
| ¼ cup | Diced red bell pepper, (1/2 small) |
| 2 teaspoons | Water |
| 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.