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1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Saturday, May 11 2013 12:32 PM EDT2013-05-11 16:32:21 GMT
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Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
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This dip is good with crusty bread or even raw vegetables. Reduced-fat cream cheese and sour cream help keep the calorie and fat count low, while preserving a delicious taste.
Makes 12 servings
Ingredients:
2 cans (6 1/2 oz. each) baby clams, drained with juice reserved 2 T minced fresh chives 2 T lemon juice 2 cloves garlic, minced 1/4 tsp hot red pepper sauce 1/4 tsp ground black pepper 1 package (8 oz.) reduced-fat cream cheese, softened 3 T low-fat sour cream Fresh chives, snipped into 3/4-inch lengths (optional)
In a small bowl, combine clams, 3 tablespoons reserved clam juice, chives, lemon juice, garlic, hot red pepper sauce and black pepper.
In a medium bowl, blend together cream cheese and sour cream. Add clam mixture and stir until well combined.
Cover and refrigerate for at least 30 minutes before serving. Serve with assorted breads and garnish with chives, if desired.
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