BBQ Dip

Thursday, September 20, 2007

I love cream cheese. Add shredded cheese, bacon, BBQ sauce and some veggies and I’m in heaven. This dip always disappears quickly. I like to serve it with Frito’s scoops.

BBQ Dip – 2 WW pts/2 Tbsp (Original recipe from Kraft.com)
2 pkg. (8 oz. each) cream cheese – I use the 1/3 less fat cream cheese
1/2 cup BBQ sauce
1 pkg. (2.8 oz.) Real Bacon Recipe Pieces
1 small tomato, chopped
1/2 cup chopped green peppers
1/3 cup sliced green onions
1-1/2 cups Shredded Reduced Fat Cheddar Cheese
(I always add chopped tomatoes and cilantro as well)

Spread cream cheese onto large platter or bottom of pizza pan; drizzle with barbecue sauce.

Top with remaining ingredients.

Serve with your favorite crackers or chips.

Nutritional Information (from Kraft.com)
2 Tbsp: 60 calories, 4.5 g fat, 15 mg cholesterol, 200 mg sodium, 2 g carbs, 0 g dietary fiber, 2 g sugar
WW POINTS – 2

Appetizers / Snacks, Football Food

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5 Responses to “Lemon, Pepper, and Asparagus Salad”

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1

Megan — April 26, 2013 at 6:14 pm

I agree about the salting too! This looks so springy and fresh!
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2

Nutmeg Nanny — April 29, 2013 at 5:55 pm

This looks wonderfully fresh 🙂 I love asparagus!
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3

Brianna — June 25, 2013 at 9:00 pm

Thanks for finally writing about >Lemon Pepper Asparagus Salad
| Beantown Baker <Liked it!
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4

Mozelle — June 27, 2013 at 6:13 am

Pretty! This has been an incredibly wonderful post.

Many thanks for supplying these details.
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5

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