Veggie Buffalo Spread - 6g Carbs, 1g Fiber, 2g Sugar
From: The Washington Post, November 22, 2009
The flavors that have made Buffalo chicken wings so popular (minus the
chicken) are just beneath an array of colorful chopped vegetables. Leafy
celery ribs make the best spread holder, but feel free to use crackers,
pita chips or cucumber slices.
Course: Snack
Features: Meatless, Holiday (Thanksgiving)
MAKE AHEAD: The spread can be assembled, covered and refrigerated a day in advance.
Servings: 8
1 cup (2 1/2 ox) broccoli florets
1 cup (2 1/2 ox) cauliflower florets
1 small yellow (summer) squash, trimmed, seeded and cut into 1/2-inch chunks
1 medium carrot (trimmed), peeled and cut into 1/2-inch chunks
5 large (3 ox) red radishes, trimmed and cut into quarters
8 ox low-fat or nonfat cream cheese
1/2 cup chunky blue cheese dressing, such as Marie's
1/2 cup (2 1/2 ounces) blue cheese crumbles
1 Tbsp Buffalo wing sauce, such as Archie Moore's brand
Process the broccoli, cauliflower, squash, carrot and radishes separately
in the bowl of a food processor, pulsing them 7 or 8 times each, or enough
to cut them into small pieces about the size of lentils. (A food processor
certainly makes life easier; otherwise, chop the vegetables on a cutting
board using a large chef's knife.) Rinse and wipe the bowl of the processor
clean for each vegetable. Place each chopped vegetable in a separate small
bowl.
Spread the cream cheese in an 8-inch circle at the center of a large, round
platter. Spread the blue cheese dressing over the cream cheese. Sprinkle
the cheese crumbles over the dressing. Drizzle the Buffalo wing sauce over
the cheese crumbles.
Use the tip of a knife to trace 5 evenly sized wedges in the circle;
carefully press one kind of chopped vegetable into each of the wedges.
(Use a ruler or other straight edge on both sides of the wedge area
you're working on as a guide to make the process is easier and more
precise, if desired.) If you don't care about keeping the colors separate,
mix the vegetables together and then press them into the top of the
spread.
Serve with celery for dipping.
Recipe Source: From Real Entertaining columnist David Hagedorn.
Servings: 8
Nutrition per Serving:
185 Calories, 15g Total Fat, 6g Saturated Fat, 25mg Cholesterol,
477mg Sodium, 6g Total Carbs, 1g Dietary Fiber, 2g Sugar, 6g Protein
