PEPPERCORN DIP

1 Tbsp. dried green peppercorns (whole)
3 Tbsp. skim milk
1 Tbsp. lemon juice
1 (8 oz.) container reduced calorie cream cheese (soft-style)
1/4 tsp. garlic powder

Crush peppercorns. Combine crushed peppercorns with cream cheese, milk lemon
juice and garlic powder. Beat with an electric mixer using medium speed
until smooth. Makes 10 (2 tablespoon) servings.

To Serve: Transfer dip to serving bowl and serve with assorted raw vegetable
dippers.

Per Serving: 53 Calories, 3 g. Protein, 2 g. Fat, 13 mg. Cholesterol, 131
mg. Sodium and 59 mg. Potassium.