Curried Chicken Dip

Not only will this mildly spicy dip please your friends and family, but carried in a snap-top container, with a bag of cut-up veggies, it would make a great lunch.

What you need:

• 5 ounces (140 g) canned chunk chicken, drained
• 3 ounces (85 g) light cream cheese
• 1 tablespoon (15 g) mayonnaise
• 2 tablespoons (20 g) minced red onion
• 3/4 teaspoon curry powder
• 1 teaspoon brown mustard
• '/4 teaspoon hot sauce, or to taste
• 2 tablespoons (10 g) minced fresh parsley

What you do:

1. Pretty darned easy-just assemble everything in your food processor with the S-blade in place, and pulse till it's smooth. Put your dip in a pretty bowl, and surround it with cucumber slices, celery sticks, and/or pepper strips.

YIELD: 6 servings

Nutrient breakdown per serving:

• 92 calories
• 6 g fat
• 7 g protein
• 2 g carbohydrate
• trace dietary fiber
• 2 g usable carbs
• Carb count does not include vegetable dippers.

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