If you have some extra barbecue sauce on hand, put it to good use by making this delicious BBQ dip. This recipe is great for backyard barbecues (of course!) or family get-togethers. Makes about 2 cups for 8 appetizer servings. Recipe from Cabot Creamery.
Ingredients
- 1 cup Cabot 2% Plain Greek-Style Yogurt
- 1 (8-ounce) package Cabot Vermont Premium Cream Cheese, softened
- 1-2 green onions, finely chopped
- 1 teaspoon lemon juice
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspooon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon mild paprika
- 1/2 teaspoon ground red pepper (cayenne)
- 1 tablespoon favorite BBQ sauce
Directions
1. Mix together yogurt, cream cheese, green onions, lemon juice, salt, pepper and other spices (except BBQ sauce) until well blended
2. Pack into small bowl or mold, cover and refrigerate for at least 4 hours or until firm.
3. Serve in bowl or unmold onto plate. Spoon stripe of BBQ sauce across top for garnish.
Nutrition Analysis: Calories 124, Total Fat 10.5g, Saturated Fat 6g, Cholesterol 31mg, Sodium 405mg, Carbohydrates 4g, Dietary Fiber 0.5g, Protein 4.5g, Calcium 86mg