2 bunches scallions
1 (8 oz.) pkg. light cream cheese, softened
1/2 tsp. salt
Clean the scallions, discarding about 3 inches of the tops. Coarsely chop them in a food processor. Add the chopped scallions and the salt to the softened cream cheese and mix (do
not process). Makes 8 servings, 2 tbs. each for 1 point.
Serve with fat-free crackers (7 crackers = 1 point)
7 crackers and 2 tbs. dip is 2 points
1/2 cup skim milk
1/2 cup egg substitute
1 (6.5 oz.) pkg. Alouette Light Garlic et Herbes cheese spread
3 (2.1 oz.) pkgs. mini-phyllo shells (you can find these in the freezer section of the
grocery store
Blend together the milk, egg substitute and cheese spread. Fill the mini-phyllo shells with the mixture. Place on baking sheets and bake at 375 degrees F. for 8-10 minutes, or until set. Makes 45 appetizers; a serving of 2 appetizers is 1.5 points.
2 (8 oz.) pkgs light cream cheese, softened
1/2 lb. imitation crab meat, flaked
1 tsp. lemon juice
1 tbs. fresh chopped dill
Combine all the ingredients and mix well. Spoon the mixture into a small baking dish or pie plate. Bake at 350 degrees F. for 25-30 minutes, or until hot and bubbly. Serve immediately. Makes
about 16 servings; a serving of 3 tbs. is 2 points.