maandag 25 november 2013

Recipe for Cranberry Salsa Cream Cheese Holiday Appetizer with Baked Whole Wheat Pita Chips (Kopie)


(This will go quickly so you might want to double the recipe; Kalyn's version is adopted from ideas from several sources.)

Joseph's Reduced Carb Lavash or whole wheat or low carb tortilla chips, cut into triangles
8 oz. package reduced-fat cream cheese
olive oil (for spraying baking sheet and dish)
Trina's Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno
(You can also serve the dip with celery sticks or jicama slices)


Preheat oven to 400F/200C. Spray baking sheet and crockery baking dish with olive oil. Cut the lavash or tortilla chips into triangle shapes and arrange in a single layer on the sprayed baking sheet. (You may need two baking sheets.) Place unwrapped block of cream cheese in the baking dish.

Place the baking sheets and cream cheese into the oven and cook just until the chips are firm and slightly browned and the cream cheese is starting to soften. This will take 4-5 minutes for the tortilla chips and about 10 minutes for the cream cheese, but watch carefully as the chips can get too browned pretty quickly. (If you're not making the chips, you can also put the block of cream cheese into a microwave to soften on high for 3-4 minutes.)

To serve, spoon a generous amount of Trina's Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno over the softened cream cheese and serve with pita chips, tortilla chips, celery sticks, or jicama slices to scoop up the dip.

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