Vegetable Cheese Spread



1 c. part-skim ricotta cheese

½ tsp. dried dill

1 ½ tsp. Dijon mustard

1 tsp. lemon juice

1/8 tsp. black pepper

1/8 tsp. salt

8 drops hot pepper sauce (optional)

2 Tbsp. shredded raw carrots

1 Tbsp. fresh parsley, chopped

Combine all ingredients. Stir until well blended. Chill. Serve with crisp bread or crackers. Makes one cup. 

Yield: 4 servings

Calories: 108

Fat calories: 45

Fat: 5g

Cholesterol: 19mg

Fiber: 1g

Protein: 8g

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