Part-skim ricotta cheese helps make this cool and creamy sun-dried tomato dip a Healthy Living recipe.
What You Need
Original recipe yields 16 servings
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped sun-dried tomatoes, drained
1 Tbsp. HEINZ Balsamic Vinegar
1/2 tsp. salt
2 Tbsp. sliced green onions
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Let's Make It
Place all ingredients except onions in food processor container; cover. Process until well blended. Transfer to serving bowl.
Stir in green onions; cover.
Refrigerate at least 2 hours. Garnish with additional sliced green onions, if desired.
Save 20 calories, 2g of fat and 1g of saturated fat per serving by substituting 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese for the ricotta cheese.
Serve with your favorite vegetable dippers.
Serve with reduced-fat thin wheat snack crackers.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.