Ingredients
4
ounces fat-free cream cheese, softened
1/2
cup fat-free mayonnaise
1
teaspoon finely chopped garlic
1/2
teaspoon grated lemon peel
Dash of ground red pepper (cayenne)
2
medium bell peppers (green, red or yellow), cut into 1 1/2-inch pieces
1
small red onion, cut into 1-inch pieces
1
cup mushrooms
Olive oil-flavored cooking spray
2
tablespoons crumbled chTvre (goat) cheese
2
tablespoons chopped fresh basil leaves
Crackers, if desired
Preparation
Heat oven to 450°. Mix cream cheese, mayonnaise, garlic, lemon peel and red pepper in medium bowl until smooth. Cover and refrigerate while preparing vegetables.
Mix bell peppers, onion and mushrooms in medium bowl. Spray with cooking spray 2 or 3 times; toss to coat. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until vegetables are tender; cool slightly. Coarsely chop vegetables.
Spread cream cheese mixture on serving platter. Top with vegetables. Sprinkle with chTvre cheese and basil. Serve with crackers.
