Directions:
- In a bowl, beat the cream cheese and cheddar cheese until blended. stir in the olives, onions, pimientos and taco seasoning. On a serving plate, shape mixture into a carrot shape; press crushed nacho chips onto entire surface. Place celery leaves at top of carrot. Serve with crackers. Yield: 10-12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.08 Kcal (553 kJ) | ||
| Calories from fat | 61.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 11.39mg | 4% | |
| Sodium | 270.64mg | 11% | |
| Potassium | 81.08mg | 2% | |
| Total Carbs | 15.22g | 5% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 3.17g | 6% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.6mg | 3% | |
| Calcium | 64.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 347.71 Kcal (1456 kJ) | ||
| Calories from fat | 161.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 10% | |
|---|---|---|---|
| Cholesterol | 29.99mg | 4% | |
| Sodium | 712.49mg | 11% | |
| Potassium | 213.46mg | 2% | |
| Total Carbs | 40.07g | 5% | |
| Sugars | 1.72g | 3% | |
| Dietary Fiber | 3.35g | 5% | |
| Protein | 8.35g | 6% | |
| Vitamin C | 1.9mg | 1% | |
| Iron | 1.5mg | 3% | |
| Calcium | 168.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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