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Italian Spread Trio

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.4962
Energy (kCal)1614.9978
Carbohydrates (g)26.093
Total fats (g)137.7794
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Separately drain the 3 jars of excess oil using a wire mesh. | 2. Blend the drained pesto with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate. | 3. Blend the drained olive tapenade with 3 oz. of fat free cream cheese. Place into a cute serving bowl and refrigerate. | 4. 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. | 5. Pull out of fridge about 20 minutes before serving so the mixtures soften. | 6. Arrange the three dips and the chips/veggies on a serving tray. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sun tomato 6 ounces jullienned seasoned sun-dried 151.3 0.0 33.66 0.85
    pesto sauce 6 ounces 711.0053 17.1628 16.7205 63.9565
    olive tapenade 6 ounces 151.3 0.0 33.66 0.85
    cream cheese 9 ounces fat free softened separated 752.6925 8.9302 18.1157 72.9729
    pita chip - - - -
    carrot - - - -
    cucumber sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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