4 ounces 1/3-less-fat cream cheese, softened
3 tablespoons nonfat buttermilk
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh dill
1/2 teaspoon minced fresh garlic
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine cream cheese and buttermilk in a small bowl, stirring with a whisk until blended. Stir in remaining ingredients.
Phoebe Wu, Cooking Light
APRIL 2012
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