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2/7 oz. Vermont Cheddar Cheese
2 1/8 cup Sharp Cheddar
1/2 cup Plain Low-fat Yogurt
1/2 cup Mayonnaise
1/4 tsp. Worcestershire Sauce
8 drop Red Pepper Sauce
celery
cauliflower flowerets
crackers
Put all ingredients except vegetables and crackers in a blender or a food processor. Process 1 1/2 to 2 minuters. Stopping to scrape sides, until mixture is smooth. Dip keeps a week or more in the refrigerator, let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping. Makes about 1 1/2 cups dip.
2 1/8 cup Sharp Cheddar
1/2 cup Plain Low-fat Yogurt
1/2 cup Mayonnaise
1/4 tsp. Worcestershire Sauce
8 drop Red Pepper Sauce
celery
cauliflower flowerets
crackers
Put all ingredients except vegetables and crackers in a blender or a food processor. Process 1 1/2 to 2 minuters. Stopping to scrape sides, until mixture is smooth. Dip keeps a week or more in the refrigerator, let stand at least 30 minutes at room temperature before serving with raw vegetables and crackers for dipping. Makes about 1 1/2 cups dip.