Two-Cheese Dip
2/3 cup part-skim ricotta cheese
2 oz. bleu cheese crumbled
2 tblsp. evaporated skim milk
1/4 tsp. garlic powder
1/4 tsp. powdered mustard
1/4 tsp. salt
2 tblsp. crushed red pepper
Combine all ingredients except red peppers in food processor; process until smooth. Transfer to bowl; cover and chill. Sprinkle with red pepper before serving.
229 cal, 15g fat Serves: 4
Serve with cut-up vegetables and toast cut into sticks
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