24 servings (about 1/4 cup each)
12 ounces reduced-fat cream cheese, room temperature 1 cup (8 ounces) shredded reduced-fat Swiss cheese 11/2 cups fresh sauerkraut, rinsed, drained 1 cup chopped lean corned beef 1/4 cup reduced-fat 1,000 island salad dressing 2 tablespoons snipped fresh or dried chives 2 teaspoons caraway seeds, lightly crushed Dippers: halved rye cocktail bread, assorted vegetables
1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data).
Per Serving: Calories: 58 % of calories from fat: 50 Fat (gm): 3.2 Saturated fat (gm): 1.8 Cholesterol (mg): 13.1 Sodium (mg): 230 Protein (gm): 5 Carbohydrate (gm): 2.2 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 0.0
12 ounces reduced-fat cream cheese, room temperature 1 cup (8 ounces) shredded reduced-fat Swiss cheese 11/2 cups fresh sauerkraut, rinsed, drained 1 cup chopped lean corned beef 1/4 cup reduced-fat 1,000 island salad dressing 2 tablespoons snipped fresh or dried chives 2 teaspoons caraway seeds, lightly crushed Dippers: halved rye cocktail bread, assorted vegetables
1. Place cheeses in 11/2-quart slow cooker; cover and cook until cheeses are melted, about 30 minutes. Mix in remaining ingredients, except dippers; cover and cook until hot, 1 to 11/2 hours. Serve with dippers (not included in nutritional data).
Per Serving: Calories: 58 % of calories from fat: 50 Fat (gm): 3.2 Saturated fat (gm): 1.8 Cholesterol (mg): 13.1 Sodium (mg): 230 Protein (gm): 5 Carbohydrate (gm): 2.2 Exchanges: Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 0.0 Meat: 1.0 Fat: 0.0
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