A flavorful cheese dip that is rich, creamy and — at least somewhat — healthy?
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
8ounces reduced-fat cream cheese or Neufchatel
1/4cup reduced-fat mayonnaise
1clove garlic, minced
1tablespoon lemon juice
1tablespoon Champagne or white wine vinegar
3/4cup crumbled Gorgonzola or other blue cheese (4 1/4ounces)
1/3cup 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.