Serves: 12
Total Calories: 182
1. In a large skillet, crumble beef. Over medium-high heat, brown beef drain well.
2. Add chili sauce, water, salt, cumin and pepper. Over medium-high heat, cook and stir until all moisture is evaporated. Spread mixture in a 9- or 10-inch pie plate cool.
3. In a small mixer bowl at medium speed, beat cream cheese and garlic until fluffy. At low speed, beat in yogurt and 1 tablespoon chives just until blended. Spread over meat mixture to within 1 inch of edge.
4. Spoon cucumber and tomato over top, forming a decorative design. Serve immediately, or if making ahead, cover and refrigerate up to 6 hours. Remove from refrigerator 1 hour before serving.
5. To serve, garnish with peanuts and additional chives.
This Hearty Appetizer Pie recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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