Directions:
- Separately drain the 3 jars of excess oil using a wire mesh.
- Blend the drained pesto with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate.
- Blend the drained olive tapenade with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate.
- Use a food processor to puree the drained sundried tomatoes then blend with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate.
- Pull out of fridge about 20 minutes before serving so the mixtures soften.
- Arrange the three dips and the chips/veggies on a serving tray.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.59 Kcal (656 kJ) | ||
| Calories from fat | 109.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 19% | |
|---|---|---|---|
| Cholesterol | 10.96mg | 4% | |
| Sodium | 537.89mg | 22% | |
| Potassium | 116.99mg | 2% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 1.61g | 6% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 7.94g | 16% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 37.8mg | 210% | |
| Calcium | 217.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 236.71 Kcal (991 kJ) | ||
| Calories from fat | 165.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 19% | |
|---|---|---|---|
| Cholesterol | 16.57mg | 4% | |
| Sodium | 813.14mg | 22% | |
| Potassium | 176.86mg | 2% | |
| Total Carbs | 5.71g | 1% | |
| Sugars | 2.43g | 6% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 12g | 16% | |
| Vitamin C | 1.7mg | 2% | |
| Iron | 57.1mg | 210% | |
| Calcium | 328.4mg | 22% | |
* 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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