Triple Cheese Spread Recipe

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"You'll love this cheesy and cream spread," promises Debbi Smith of Crossett, Arkansas. "The carrots add nice color and crunch."
TOTAL TIME: Prep: 10 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 14 servings

Ingredients

  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/2 cup shredded reduced-fat Swiss cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fat-free milk
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper
  • 1/4 cup shredded carrots
  • 1/4 cup unsalted sunflower kernels, optional

Nutritional Facts

Diabetic Exchanges: One 2-tablespoon serving (prepared without sunflower seeds) equals 1/2 meat, also, 41 calories, 116 mg sodium, 6 mg cholesterol, 1 gm carbohydrate, 5 gm protein, 2 gm fat.

Directions

  1. In a blender, combine the cheeses, milk, dill and pepper. Process until smooth. Transfer to a small bowl. Stir in carrots. Cover and chill. Just before serving, stir in the sunflower kernels if desired. Yield: 1-3/4 cups.
Originally published as Triple Cheese Spread in Taste of Home December/January 1994, p18

Nutritional Facts

Diabetic Exchanges: One 2-tablespoon serving (prepared without sunflower seeds) equals 1/2 meat, also, 41 calories, 116 mg sodium, 6 mg cholesterol, 1 gm carbohydrate, 5 gm protein, 2 gm fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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