Mixed Vegetables With Mexican Sour Cream Dip

Oxmoor House
6 servings (serving size: about 3 1/2 tablespoons dip and 8 vegetable pieces)

Ingredients

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1 cup reduced-fat sour cream
1 1/2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon salt
1 (8-ounce) cucumber, cut into 16 slices
1 (6-ounce) red bell pepper, cut into 16 strips
1 (8-ounce) squash, cut into 16 slices

Preparation

Prep: 12 Minutes

Combine first 7 ingredients in a small bowl; stir until well blended. Serve with cucumber, red bell pepper, and squash.

Created date

January 2010

Nutritional Information

Calories 88
Fat 4.4 g
Satfat 1.7 g
Protein 3.1 g
Carbohydrate 9.1 g
Fiber 1.4 g
Cholesterol 8 mg
Iron 0.8 mg
Sodium 146 mg
Calcium 63 mg