Directions:
- Preparation:
- Mix cracker crumbs and margarine Reserve half of the crumb mixture. Press remaining crumb mixture firmly and evenly in bottom of ungreased 9 inch spring form pan
- Place cheese and yogurt in blender container. Cover and blend on low speed just until smooth. Add olives, green peper, onion, celery and salt. Worcestershire sauce, paprika and pepper sauce. Blend on low speed just intil vegetables are finely chopped. Pour over crumb base. Sprinkle with reserved crumbs. Refrigerate 24 hours before serving. Serve with raw vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.07 Kcal (2550 kJ) | ||
| Calories from fat | 359.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.95g | 61% | |
|---|---|---|---|
| Cholesterol | 43.74mg | 15% | |
| Sodium | 1339.15mg | 56% | |
| Potassium | 505.96mg | 11% | |
| Total Carbs | 51.14g | 17% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 11.29g | 23% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 277.3mg | 28% | |
| Amount Per 100 g | |||
| Calories | 326.89 Kcal (1369 kJ) | ||
| Calories from fat | 192.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.44g | 61% | |
|---|---|---|---|
| Cholesterol | 23.48mg | 15% | |
| Sodium | 718.72mg | 56% | |
| Potassium | 271.55mg | 11% | |
| Total Carbs | 27.45g | 17% | |
| Sugars | 2.92g | 22% | |
| Dietary Fiber | 1.05g | 8% | |
| Protein | 6.06g | 23% | |
| Vitamin C | 7.1mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 8% | |
| Calcium | 148.9mg | 28% | |
* 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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