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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Sun-Dried Tomato and Bell Pepper Spread |
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Print this Recipe about 2 cups spread and 64 chips 1/4 cup sun-dried tomatoes (not oil-packed) 1/2 cup part-skim ricotta cheese 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves 4 drops red pepper sauce 1 medium yellow bell pepper, chopped 1/2 (8-ounce) package reduced-fat cream cheese (Neufchatel) Mini-sweet pepper, if desired Baked Pita Chips (see recipe), reduced-fat crackers or fresh vegetable dippers Cover sun-dried tomatoes with hot water. Let stand at room temperature 10 minutes or until tender. Drain and chop. Mix sun-dried tomatoes and remaining ingredients except Baked Pita Chips. Garnish with mini-sweet peppers. Serve with Baked Pita Chips. 1 tablespoon spread and 2 chips: Calories 55 (Calories from Fat 10); Fat 1g (Saturated 1g); Cholesterol 5mg; Sodium 110mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 2g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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