DIPPITY DOO DAH.Cheese dip isn't usually thought of as one of the building blocks of a healthy diet. Then again, Jardine's Queso Amarillo is no ordinary cheese dip. For a start, it isn't neon orange. And it doesn't taste like liquified American cheese with some hot pepper flakes. One dip and you know you're a long way from Cheez Whiz Cheez Whiz is a thick processed cheese sauce or spread introduced by Kraft Foods in 1953. The bright, yellow, viscous liquid usually comes in a glass jar, and is used as a topping for corn chips, hot dogs, cheesesteaks, and other foods. and Velveeta. Maybe it's the diced tomatoes In the simplest definition, diced tomatoes are just that, tomatoes that have been diced. In the United States retail environment, however, the term refers to a relatively recent arrival in the processed tomato market, generally consisting of canned chunks of plum tomatoes in tomato and fresh onion or the combination of cheddar and blue cheese. Maybe it's the roasted poblano po·bla·no n. A cultivar of the tropical pepper (Capsicum annum) having a mild or fairly pungent dark green, thick-skinned fruit used in cooking. , jalapeno, and red and green bell peppers. Whatever the reason, you won't be shy about serving Jardine's to your toughest-to-impress friends. Surround it with bell pepper strips, raw broccoli, baked tortilla chips, or other dippers Noun 1. Dippers - a Baptist denomination founded in 1708 by Americans of German descent; opposed to military service and taking legal oaths; practiced trine immersion Church of the Brethren, Dunkers Baptist denomination - group of Baptist congregations . Spoon some over your baked potato or steamed asparagus asparagus, perennial garden vegetable (Asparagus officinalis) of the family Liliaceae (lily family), native to the E Mediterranean area and now naturalized over much of the world. . Why not? Two tablespoons have only 2 1/2 grams of fat--hardly any of it saturated. That's par for the low-fat or light cheese sauce course. But Jardine's 210 milligrams of sodium are less than you'll find in other cheese dips or sauces. The hardest thing about eating Jardine's? Stopping at two tablespoons. That should be your worst problem. Jardine Foods: (800) 544-1880. |
|
||||||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion