Add some aptitude to your tortilla chips or crudités with this low-carb selfmade dip. It’s chock-filled with taste, not fats or energy!
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Ingredients
Directions
1. Coat sluggish cooker with nonstick cooking spray. Add pink and inexperienced peppers, onion, celery, water and pink pepper flakes. Cover; prepare dinner on low three hours, or till celery is tender.
2. Combine milk and cornstarch in small bowl, stirring till cornstarch dissolves. Add to pepper combination with Cheddar cheese and cream cheese. Press down on cream cheese with rubber spatula till properly blended. Stir in pimientos and salt. Cover; prepare dinner 15 minutes, or till thickened. Serve with tortilla chips, if desired.
Variation: Use smooth corn tortillas as an alternative of chips. Cut every tortilla into 6 wedges and bake in a single layer on a baking sheet at 350°F for 10 minutes. Cool fully earlier than serving. Chips will agency as they cool.
Nutrition Information:
Calories: 47 energy, Carbohydrates: three g, Protein: three g, Fat: three g, Saturated Fat: 2 g, Cholesterol: 9 mg, Sodium: 254 mg, Fiber: 1 g
Exchanges per serving: half of Fat, 1 Vegetable.
Copyright Diabetic Cooking.
