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Garlic Bean Dip
Dips & Spreads are the perfect way to make your appetizers really shine, so try these quick and easy recipes.
Yield: Makes 8 servings
Ingredients:
2
tablespoons grated Parmesan cheese
3
cloves garlic, finely chopped
2
teaspoons dried rosemary
1/2
teaspoon salt
1/4
teaspoon black pepper
4
baked potatoes
2
egg whites, lightly beaten
1/2
cup (2 ounces) shredded part-skim mozzarella cheese
Salsa (optional)
Preparation:
1.
Preheat oven to 400°F. Combine Parmesan cheese, garlic, rosemary, salt and pepper in small bowl.
2.
Cut potatoes lengthwise in half. Remove pulp, leaving 1/4-inch-thick shells.
3.
Cut each potato half lengthwise into 2 wedges. Place on baking sheet. Brush with egg whites; sprinkle with Parmesan cheese mixture. Bake 20 minutes.
4.
Sprinkle with mozzarella cheese; bake until melted. Serve with salsa, if desired.
Nutritional Information:
| Serving Size: 2 potato skin wedges | |
| Sodium | 215 mg |
| Protein | 5 g |
| Fiber | 2 g |
| Carbohydrate | 14 g |
| Cholesterol | 5 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 17 % |
| Calories | 90 |
Dietary Exchange:
| Meat | 1/2 |
| Starch | 1 |
This recipe appears in:
Cheese Appetizers
