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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 15 |
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I found this recipe on the O-Cha site. Looks like a great way to incorporate green tea into a lowfat dip! Ingredients:
3 green tea bags |
1 cup reduced-fat cream cheese or 1 cup ricotta cheese |
2 tablespoons finely minced fresh chives or 2 tablespoons basil leaves |
Directions:
1. Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
2. Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.)
3. Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
4. Remove tea bags, squeeze out liquid and discard.
5. Allow tea to cool to room temperature.
6. If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing eventually will develop mold.)
7. Allow refrigerated tea to come to room temperature before using.
8. Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly.
9. Continue blending until mixture is smooth.
10. Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
11. Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
12. Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches or wraps; or as a dip for vegetable crudites and toasted tortilla chips.
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