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    Vermont Cheese Dip

    List of Ingredients




    8 ounces Vermont cheddar cheese
    2 cups sharp cheddar cheese
    1/2 cup plain low-fat yogurt
    1/2 cup mayonnaise
    1/4 teaspoon worcestershire sauce
    8 drops hot red pepper sauce
    celery sticks
    cauliflower flowerets
    crackers

    Recipe



    Put all ingredients except vegetables and crackers in a
    blender or a food processor. Process 1 1/2 to 2 minutes.
    Stopping to scrape sides, until mixture is smooth. Dip
    keeps a week or more in the refrigerator, let stand at least
    30 minutes at room temperature before serving with raw
    vegetables and crackers for dipping. Makes about 1 1/2
    cups dip.

 

 

 

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