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.
J
Janet Mitchell
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Ingredients
Serves: 8
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
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.