1/2 cup commercial Mexican-style red salsa
2 scallions, chopped
1 tablespoon chopped fresh cilantro
1/2 cup canned roasted red peppers, chopped
8 ounces low-fat cream cheese (Neufchâtel)
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 crudités. Refrigerated and tightly sealed, Queso Blanco Salsa will keep for about 2 weeks.
PER 2-OZ SERVING: 78 CALORIES, 2.8 G PROTEIN, 5.4 G FAT, 5.2 G CARBOHYDRATE, 249 MG SODIUM, 17 MG CHOLESTEROL.
TOTAL TIME
15 minutes (45 minutes if served cold)
SERVINGS
2 cups
A creamy, spicy topping for enchiladas, quesadillas, beans, and burritos that also does well as a dip for chips and raw vegetable sticks. Combine it with leftover rice and beans to make a hearty casserole.