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Parent Category: Recipes
8 ounces Vermont cheddar cheese -- coarsely grated or
2 cups sharp cheddar cheese
1/2 cup plain low-fat yogurt
1/2 cup mayonnaise
1/4 teaspoon worcestershire sauce
8 drops hot red pepper sauce
celery sticks
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.
