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    2 pt. Mustard Cheese Crock


    Source of Recipe


    Vern Rowser

    List of Ingredients




    6 ounces cheddar cheese lowfat, shredded
    6 ounces Monterey jack cheese shredded
    2 tablespoons vegetable oil
    2 ounces dry white wine
    1 tablespoon Scallion
    1 tablespoon dijon mustard
    1/2 teaspoon garlic powder
    1/2 teaspoon curry powder
    1/8 teaspoon dried red pepper flakes

    Recipe



    Blend in food processor until smooth. Spoon into 2 cup crock. Cover tightly and refrigerate for one month. 2 tablespoons equals 1 serving. Makes 16 servings.
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    Per serving (excluding unknown items): 101 Calories; 8g Fat (77% calories from fat); 5g Protein; 0g Carbohydrate; 21mg Cholesterol; 135mg Sodium
    Food Exchanges: 1/2 Lean Meat; 1 Fat
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