Vermont Cheese Dip

8 oz Vermont cheddar cheese, coarsely grated or 2 C sharp cheddar cheese
1/2 C Plan low-fat yogurt
1/2 C Mayonnaise
1/4 tsp Worcestershire sauce
8 drops Hot red pepper sauce
Celery sticks

Cauliflower flowerets

1. Put all ingredients except vegetables and crackers in a blender or a food processor. Process 1 1/2 to 2 minutes, stopping to scrape sides, until mixture is smooth.
2. Let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping.

Dip keeps a week or more in the refrigerator.

Makes about 1 1/2 cups dip.

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