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You get lots of high-quality protein in these delicate-tasting, unripened cheeses and they also make healthy substitutes for cream in many conventional recipes.
375g reduced-fat cream cheese
2 tablespoons low-fat milk
1/2 medium red onion, finely chopped
4 anchovies, rinsed and mashed, or 2 teaspoons anchovy paste
2 tablespoons capers, rinsed and drained
2 tablespoons chopped, rehydrated sun-dried tomatoes
1 teaspoon paprika
3/4 teaspoon grated lemon zest
- Beat together the cream cheese and milk with an electric mixer in a medium bowl. Fold in the onion, anchovies, capers, sun-dried tomatoes, paprika and lemon zest.
- Spoon into a serving bowl and serve with rye bread and crisp cracker biscuits.
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