Scoop this creamy dip with pita chips and carrot, celery, red bell pepper, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.
Yum! This was SO good! This would be perfect as a spread in a sandwich! I made 1/3 of this recipe to accompany enchiladas and it was the perfect topping, very cool and creamy with mexican flare. We also had cucumber slices on the side for dipping and that was also super good!
This is a tasty, easy recipe and makes approximately 3-4 cups (my food processor was completely full!)I made this recipe exactly as written. Next time I would add a bit more salt and jalapeno or hot sauce and a bit less cumin.
This was wonderful! I made it using homemade yogurt and followed the directions exactly. A few jalapeno seeds got in, so it had a little kick to it. Served with cucumbers, grape tomatoes, baby carrots and pita chips. Not as heavy as guacamole. My son even used it on a wrap with spinach and turkey.
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