It's not as hard as you might think. There are plenty of reduced-fat, creamy ingredients available, some good, some not so much.
In most cases, it's best to avoid the completely fat-free creamy ingredients because they are made entirely of stabilizers and lack any of the flavor and texture that even a small amount of fat brings to the party.
This tangy Gorgonzola and chive dip is a perfect example of how to best take advantage of reduced-fat products.
Tangy gorgonzola and chive dip
8 ounces reduced-fat cream cheese or Neufchatel
3 tablespoons milk
1/4 cup reduced-fat mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon Champagne or white wine vinegar
3/4 cup crumbled Gorgonzola or other blue cheese (4 1/4 ounces)
1/3 cup chopped fresh chives
Ground black pepper, to taste
In a food processor, combine the cream cheese, milk, mayonnaise, garlic, lemon juice and vinegar. Pulse until the mixture is smooth, scraping down the sides as needed. Add the Gorgonzola cheese, chives and pepper, then pulse until chunky-smooth.
Makes about 11/2 cups (12 servings, 2 tablespoons each). Per 2-tablespoon serving: 99 calories; 74 calories from fat (75 percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 21 mg cholesterol; 3 g carbohydrate; 4 g protein; 0 g fiber; 238 mg sodium.
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