Avg. User Rating:
No reviews yet  |  Write a review

---

Recipe tags: Bake, Picnic, Vegetarian

Appetizers and snacks

Dill Nibbles

Recipe submitted by DaVita renal dietitian Meg from Alabama.

Portions: 38

Serving size: 1 cup

Ingredients

• one 13-ounce box Corn Chex® cereal
• two 14-ounce boxes Rice Chex® cereal
• 1-1/2 teaspoons garlic powder
• 1-1/2 tablespoons dried dill weed
• 1/2 cup Parmesan cheese
• 1 teaspoon Worcestershire sauce
• 1 stick unsalted butter, melted

Preparation

1. Preheat oven to 250° F.
2. Pour cereal into a large baking or roasting pan.
3. Melt butter in sauce pan over a low-medium heat.
4. Add garlic powder, dill, Parmesan cheese and Worcestershire sauce to butter; stir to combine.
5. Pour 1/4 of the butter mixture over cereal in pan and mix to coat cereal. Bake for 15 minutes.
6. Remove cereal from oven and pour another 1/4 of butter mixture over cereal; mix well.  Bake for another 15 minutes.
7. Repeat step 6 two more times until all butter mixture is added and cereal has cooked for a total of one hour until crisp.

Nutrients per serving

• Calories: 135
• Protein: 2 g
• Carbohydrate: 25 g
• Fat: 3 g
• Cholesterol: 7 mg
• Sodium: 248 mg
• Potassium: 28 mg
• Phosphorus: 32 mg
• Calcium: 40 mg
• Fiber: 0.2 g

Renal and Renal Diabetic Food Choices

• 1-1/2 starch
• 1/2 fat

Carbohydrate Choices

•  1-1/2

Helpful Hints

• A large roasting pan with high sides works best.
• The parmesan cheese is a higher phosphorus ingredient. 1/2 cup contributes 10 mg phosphorus per serving. Use less or omit if desired. 
• For a smaller batch, reduce cereal to one or two boxes depending on how much you want to make. Adjust other ingredients as well.

Tell us what you think
	Your name will be displayed for reviews:
	Your review:
	Rate it:

All comments will be approved by a DaVita teammate and generally will be posted if they are on-topic and not abusive. For more information, please see frequently asked questions.