Basil Cream Cheese Dip
1/4 cup chopped walnuts
1 8 ounce package low-fat cream cheese, softened
2 tablespoons snipped fresh basil
2 cloves garlic, minced
1/2 teaspoon grated lemon peel
2 medium zucchini, thinly sliced, 2 cups
Heat oven to 350 degrees. Place walnuts in a small baking dish and toast for 5
to 7 minutes or until nuts begin to brown. Combine cream cheese, basil and lemon
peel in a small bowl and mix well. Stir in walnuts, cover and refrigerate for 2
to 4 hours. Serve with raw vegetables or lowfat crackers.
Makes 8 servings.
Calories 60, Fat: 4 grams, Cholesterol 12 mg, Sodium 68 mg,
Carbohydrate 2 grams, Protein 2 grams, Fiber 0 grams.
Points 2.