Ham & Red Pepper Spread
http://www.eatingwell.com/recipes/ham_red_pepper_spread.html
From EatingWell: November/December 2010Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables.
2 cups | Active Time: 15 minutes | Total Time: 15 minutes
Ingredients
- 1 1/2 cups diced ham (about 8 ounces)
- 1 cup diced roasted red peppers
- 1/2 teaspoon smoked paprika (see Note)
- 1 tablespoon sherry vinegar
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup chopped fresh parsley
Preparation
- Pulse ham, peppers, paprika and vinegar in a food processor until the ham is finely chopped. Transfer the mixture to a medium bowl. Add cream cheese and parsley. Stir until smooth.
Nutrition
Per 2-tablespoon serving : 72 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 18 mg Cholesterol; 3 g Carbohydrates; 6 g Protein; 0 g Fiber; 534 mg Sodium; 114 mg Potassium
0 Carbohydrate Serving
Exchanges: 1/2 medium-fat meat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
- Note: Look for smoked paprika in large supermarkets with other spices and at tienda.com.