Brenda L. Detling is a self-taught cook who loves to experiment. After tasting a dip her daughter brought home, she knew she could do better. “I love cream cheese,” Brenda says, “which is why I chose it as my base.” After a few more changes, she arrived at this creamy spread, which makes a delicious topping for crackers or toasted pita chips.

2 (8-oz.) pkg. cream cheese, softened
3/4 cup sour cream
1/2 cup cashews, finely chopped
1/4 cup chopped oil-packed sun-dried tomatoes, drained
2 green onions, sliced
1 1/2 teaspoons extra-virgin olive oil
1 teaspoon garlic salt
1/2 teaspoon paprika

Combine all ingredients in medium bowl.

3 cups

PER 2 TABLESPOONS: 100 calories, 9.5 g total fat (5.5 g saturated fat), 2 g protein, 2 g carbohydrate, 25 mg cholesterol, 110 mg sodium, 0 g fiber