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3 chayote squash
2 tbl butter
2 pkts SF Alpine Cider Mix
pumpkin pie spice to taste
1/2 c chopped walnuts
8 oz cream cheese, softened
1 1/2 c shredded sharp cheddar
1/2 c sour cream
How To Prepare:
Peel the chayotes and remove the seeds. I used gloves since the chayotes will ooze a thick clear fluid which is sticky. Slice them into bite size pieces. Put them in a covered microwaveable dish and microwave until tender, 5-6 minutes. Melt the butter in a skillet and add drained chayotes and the SF Alpine Cider Mix. Saute this mixture until the chayote browns a bit and then season to taste with the pumpkin pie spice or plain cinnamon if you prefer. These should be well seasoned so the dip will not be bland. You can also add extra sweetener if you choose. Stir in the chopped walnuts. You can cool and refrigerate the chayotes at this point if you are making it ahead of time. In a mixing bowl blend the softened cream cheese, sharp cheddar cheese and sour cream until well mixed. Spread this mixture into a pie plate and top with the faux apples. Bake in a 350 degree oven for 20-25 minutes or until heated through. Serve with lc crackers or celery sticks. Approximately 30 net carbs for whole recipe of dip.
Number of Servings:
Carbs per serving - include all nutritional information if known: