This spread tastes great served with raw vegetable dippers or lower-fat crackers.
1 tablespoon butter
3 cups diced mushrooms
1/2 cup finely crushed soda crackers
1 teaspoon butter
3/4 cup chopped green onion
1/2 cup shredded light Monterey Jack cheese
1/2 cup shredded light Cheddar cheese
2 cups creamed cottage cheese
2 eggs
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
Preheat oven to 350F (180C). In a frypan over medium heat, melt 1 tablespoon butter. Add mushrooms and saute until soft. Remove from heat. Stir in cracker crumbs and mix well. Press mixture evenly into a 9″ (23cm) springform pan. In same frypan, melt 1 teaspoon butter. Add green onions. Saute until soft. Spread onions over crust. Sprinkle evenly with Monterey Jack and Cheddar cheeses. In a blender or food processor, process cottage cheese, eggs and cayenne until smooth. Pour into crust. Sprinkle with paprika. Bake for 25-30 minutes. Remove from oven. Let stand 5-10 minutes before serving.
Yield: 12 servings.
Calories…..106…..Fat…..5 g….Carbs…..5.3 g……Sodium….291 mg….Fiber…..0.3 g.