Queso Blanco Salsa
|Red salsa||1⁄2 Cup (8 tbs) (Commercial Mexican-Style)|
|Scallions||2 , chopped|
|Chopped fresh cilantro||1 Tablespoon|
|Canned roasted red peppers||1⁄2 Cup (8 tbs), chopped|
|Low fat cream cheese||8 Ounce (Or Neufchatel)|
Mix all of the ingredients together in a saucepan.
Gently heat, stirring occasionally, until hot.
Serve hot on warm dishes, or chill for 30 minutes to use as a dip for chips or crudites.
Refrigerated and tighdy sealed, Queso Blanco Salsa will keep for about 2 weeks.
Serving size: Complete recipe
Calories 307 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 27.2 mg9.1%
Sodium 2385.6 mg99.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 2.4 g9.5%
Sugars 19.1 g
Protein 38 g75.8%
Vitamin A 40.3% Vitamin C 30.7%
Calcium 91.5% Iron 9.3%
*Based on a 2000 Calorie diet