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LOW FAT HOT CHEESY MUSHROOM SPREAD

1 tbsp butter
3 cups diced mushrooms
1/2 cup finely crushed soda crackers
1 tsp butter
3/4 cup chopped green onion
1/2 cup shredded light Monterey Jack cheese
1/2 cup shredded light Cheddar cheese
2 cups creamed cottage cheese
2 eggs
1/4 tsp cayenne pepper
1/4 tsp paprika

Preheat oven to 350F. In a fry pan over medium heat, melt 1 tbsp butter. Add mushrooms and saut until soft. Remove from heat. Stir in cracker crumbs and mix well. Press mixture evenly into a 9" spring form pan. In same fry pan, melt 1 tsp butter. Add green onions. Saut until soft. Spread onions over crust. Sprinkle evenly with Monterey Jack and Cheddar cheeses. In a blender or food processor, process cottage cheese, eggs and cayenne until smooth. Pour into crust. Sprinkle with paprika. Bake for 25-30 minutes. Remove from oven. Let stand 5-10 minutes before serving.
Yield: 12 servings.
Calories 106 Fat 5 g Carbs 5.3 g Sodium 291 mg Fiber 0.3 g.