The producers of The Laughing Cow® sell approximately seven flavors of low fat cheese spreads.
Food Network’s Lisa Lillien, known for her best seller series of books titled: Hungry Girl, utilizes Laughing Cow cheese brands to create her own healthy recipes for fans and readers nationwide (source: 2011 Bel Brands USA).
Laughing Cow products are low in calories, great for on-the-go snacking, and are versatile to use in a variety of recipes. Visit thelaughingcow.com for nutrition and product information.
Creamy Swiss parsley and olive oil dip:
1 pack of Laughing Cow creamy Swiss wedges
1/2 cup of finely chopped celery and red onions
1 tablespoon of extra virgin olive oil
2 teaspoons of ground sage
1 tablespoon of black pepper
1 teaspoon of parsley flakes
Directions:
In a preheated frying pan; add extra virgin olive, finely chopped celery and stir. Allow the celery to lightly brown for two to five minutes. Add the red onions and cover on medium heat until the onions appear lightly brown.
Remove the frying pan from the heat. Allow the celery and onions to cool at room temperature. Remove the Swiss cheese wedges from the wrappers.
Preheat a small sauce pan. Place the cheese wedges into the pan and adjust the temperature to low heat. The intent is to allow the cheese to soften; not melt.
Remove the pan from the heat. Add the celery and onions to the cheese and stir. Place the cheese into a small bowl or ramekin. Top with sage, parsley flakes, and black pepper.
Creamy Swiss red pepper and mustard dip:
1 pack of Laughing Cow creamy Swiss wedges
1/4 cup of honey Dijon mustard
2 tablespoons of finely chopped dried red peppers (any flavor or brand)
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1 teaspoon of oregano
Directions:
Remove wrappers from the Swiss cheese wedges and place the cheese into a sauce pan to soften on low heat. Once the cheese has softened remove the pan from the stove.
Mix in mustard, dried red peppers, red pepper flakes and garlic powder. Place the cheese into a small ramekin for dipping. Top with oregano leaves.
Additional Tips:
Serve dips with pumpernickel bread slices, whole wheat toast, sandwiches, melted over blue corn tortilla chips and crackers.
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