Tag: cream cheese

Patriot Pie

Patriot Pie

Course: dessert
Servings: 8
Calories: 237kcal

Ingredients

  • 8 oz whipped low-fat cream cheese
  • 1/2 cup low-sugar red raspberry preserves
  • 3 cups  Reddi-Wip® dairy whipped topping
  • 1 prepared graham cracker crust, 9" size
  • 1 cup fresh blueberries
  • 1 1/2 cups  fresh raspberries

Instructions

  • To make filling, beat whipped cream cheese and preserves until smooth with an electric mixer on medium speed.
  • Fold whipped topping into cream cheese mixture.
  • Spread filling evenly over the bottom of the graham cracker crust.
  • Chill at least 30 minutes in the refrigerator or freezer.
  • Before serving arrange blueberries around outer ring of pie. Layer raspberries around inner ring of pie.
  • Finish decorating with a dollop of whipped topping in the center and a raspberry or strawberry on top.

Cream Cheese Dip with Buffalo Chicken

Cream Cheese Dip with Buffalo Chicken

Course: Appetizer
Servings: 16
Calories: 73kcal

Ingredients

  • 4 oz cream cheese
  • 1/2 cup bottled roasted red peppers
  • 1 cup reduced-fat sour cream
  • 4 tsp  Tabasco® hot pepper sauce
  • 2 cups  cooked, shredded chicken

Instructions

  • Set the cream cheese out to soften.
  • Drain the red peppers and measure 1/2 cup. Puree in a blender or food processor to make red pepper sauce.
  • In a medium bowl mix cream cheese and sour cream together until smooth. Add pureed peppers and 2 teaspoons of Tabasco sauce. Stir until combined.
  • Add the chicken and gently mix. Add additional hot sauce 1/2 teaspoon at a time; taste and continue to add hot sauce to the heat level you desire.
  • Place mixture in a slow cooker for 2 to 3 hours on low heat, or bake in the oven at 350° F for 30 minutes.
  • Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.