Yield: 20 servings
This is especially good with one of the pita chips recipes, but it is also great with vegetable dippers or tortilla chips.
Ingredients:
• 8 ounces (225 g) cream cheese, softened
• 16 ounces (455 g) black-eyed peas, drained
• ½ cup (80 g) onion, quartered
• ½ teaspoon minced garlic
• ½ cup (130 g) salsa
• 1 teaspoon Tabasco sauce
• 3 tablespoons (45 ml) Worcestershire sauce
• 2 packets unflavored gelatin
• 2 tablespoons (30 ml) cold water
• ¼ cup minced fresh parsley
Preparation:
Put cream cheese, peas, onion, garlic, salsa, Tabasco, and Worcestershire sauce in food processor with knife blade. Process until smooth. Sprinkle gelatin over cold water in small saucepan; let stand 1 minute. Cook over low heat, stirring until dissolved. Add gelatin mixture to pea mixture. Spin again until well blended. Spoon into glass casserole dish. Cover and chill until firm. Unmold and sprinkle with parsley.
Each with: 34 g water; 107 calories (34% from fat, 13% from protein, 53% from carb); 4 g protein; 4 g total fat; 3 g saturated fat; 1 g monounsaturated fat; 0 g polyunsaturated fat; 15 g carb; 2 g fiber; 9 g sugar; 58 mg phosphorus; 18 mg calcium; 1 mg iron; 113 mg sodium; 147 mg potassium; 258 IU vitamin A; 41 mg vitamin E; 6 mg vitamin C; 12 mg cholesterol
This Recipe was published in '500 HIGH-FIBER RECIPES by "DICK LOGUE" - p43 and p44'
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