Green Tea Dip and Spread

3 green tea bags
1-cup reduced-fat cream cheese or ricotta cheese
2 tablespoons finely minced fresh chives or basil leaves

Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup. Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.) Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.

Remove tea bags, squeeze out liquid and discard. Allow tea to cool to room temperature. If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing will eventually develop mold.) Allow refrigerated tea to come to room temperature before using.

Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly. Continue blending until mixture is smooth. Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired. (Remaining concentrate can be diluted and reheated to make iced or hot tea for drinking, or stored, chilled, for another use.)

Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld. Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches, or wraps; or as a dip for vegetable crudités and toasted tortilla chips.
Makes 18 tablespoons.

Nutrition information per tablespoon: 31 call., 2g total fat (1g saturated),
1g carbo., 1g pro., 0g dietary fiber, 39mg sodium


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