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#1
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| Back about Super Bowl time our local paper ran a contest for dip recipes. This one was the winner. I made it soon afterward..... and again this afternoon. It is definitely a LC recipe. Beware, the stuff is additive. Mozzarella Dip 1 pint mayonaise 8 ounces finely shredded mozzarella cheese 1 cups sour cream 2 Tablespoons minced onion 1/2 tablespoon Accent seasoning 1 tablespoon dried parsley flakes 1/3 cup parmesan cheese salt and pepper (garlic salt recommended -- I used seasoned salt. DH hates garlic) Mix all ingredients and chill for 4 hours. Eat with vegetables or pork rinds. (I also discovered about this time that my dog LOVES pork rinds!) |
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#2
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| Judy, this recipe sounds delish. I'll have to file this one and make it at our next family gathering. Thanks! |
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#3
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| Any idea how many carbs, Judy?
__________________ Donna 238.5/166.4/150 I will see my goal weight again! |
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#4
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| I didn't figure out the carb count...... couldn't be much. Everything in it is pretty much "legal". Hummm..... I just looked at the post again. I wonder what happened to all the spacing that I had originally??? |
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#5
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| Donna, run it through Fitday. Pretty easy to do. |
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#6
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| Isn't Accent msg? I found this on the net "MSG is usually produced through fermentation, a process similar to that used in making beer, vinegar and yogurt. The process usually begins with the fermentation of corn, sugar beets or sugar cane. The finished product is a pure, white crystal which dissolves easily and blends well in many foods." I thought I read somewhere this should be avoided. |
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#7
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| Accent is MSG. The container in my cabinet says 0 fat, 80 mg sodium 0 carbs and o protein. It is a flavor enhancer that some people do have problems with. It is often used in oriental foods. So, if you have an issue with it..... leave it out. It's not a critical ingredient. |
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| Thread | Thread Starter | Forum | Replies | Last Post |
| mozzarella sticks? | beak | Low Carb Cooking | 7 | 12-21-2003 01:55 AM |