Chive Spread

Chive Spread

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From: Diabetic Living Magazine

This delicious chive spread can be served with cooked corn on the cob, mashed potatoes, or any other vegetable dish. Whether served from a small bowl or sliced from a log, the combo of vegetable oil spread, chives, and lemon peel is sure to please.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • ⅓ cup tub-style 60-70% vegetable oil spread, softened
  • 1 teaspoon chopped fresh chives
  • ½ teaspoon finely shredded lemon peel
  • Pinch of ground pepper

Preparation

  • Prep

  • Ready In

  1. Combine vegetable oil spread, chives, lemon peel, and pepper in a small bowl. Cover with foil or plastic wrap and chill until ready to serve.
  • Variation: Chive Log: Stir together ingredients as directed. On a sheet of waxed paper, roll mixture into a 1-inch-diameter log. Wrap in waxed paper or plastic wrap and chill about 4 hours or until firm. Slice to serve.
  • To make ahead: Prepare as directed. Store in an airtight container in the refrigerator for up to 1 week.

Nutrition information

  • Serving size: 1 teaspoon
  • Per serving: 26 calories; 3 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 mg cholesterol; 0 g sugars; 30 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat

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