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Suggest a better descriptionPosition knife blade in food processor. Add all ingredients, and process until mixture is smooth. Yield: 1-1/3 cups (serving size: 3 tablespoons). Per serving: 76 Calories; 6g Fat (69% calories from fat); 4g Protein; 2g Carbohydrate; 12mg Cholesterol; 106mg Sodium NOTES : Serve either at room temperature or chilled with unsalted crackers, party-style rye bread, or pita bread wedges. Recipe by: Cooking Light, Jul/Aug 1994, page 126 Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (48g) | ||
Recipe Makes: 7 | ||
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Calories: 90 | ||
Calories from Fat: 65 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 21.7mg | 7 % | |
Sodium 106.8mg | 4 % | |
Potassium 75.1mg | 2 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.4g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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