To make vegan: substitute the cream cheese and sour cream for a block of tofu; thin with broth or unsweetened nut milk to desired consistency.
Thinned with a little pasta water, this makes a lovely pasta sauce.
Emerils Creamy Garlic and Vegetable Spread - 9g Carbs, 2g Fiber
Recipe By: Emeril Lagasse
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
1 package cream cheese -- (8-ounce) softened
1/4 cup sour cream
1 1/2 teaspoons minced garlic
2 ounces sun-dried tomatoes -- softened in hot water, drained and chopped
3 tablespoons chopped black olives
2 tablespoons chopped chives
1/2 teaspoon fresh lemon juice
Salt -- to taste
In a bowl, cream together the cream cheese and sour cream. Add the
remaining ingredients and mix well. Adjust the seasoning, to taste.
Serve immediately, or cover and refrigerate until ready to serve. Bring to room temperature before serving. (The spread will keep for 3 days refrigerated.)
Yield: about 1 1/4 cups (makes 5 one-quarter cup servings)
Source: "Foodnetwork"
S(Internet Address): Chupa Babi Aug 2012
Yield: "1 1/4 cups"
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Per Serving (excluding unknown items): 223 Calories; 19g Fat (75.4%
calories from fat); 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 425mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat.
